Zabaglione of red fruits with Château Coutet

30 June 2018

Serves 4


Preparation time: 20 minutes 

Cooking time: 15 minutes


A small red berry fruit salad served warm with a lovely Sauternes-infused zabaglione to make a wonderful pairing with the wine.



250g strawberries

50g blackberries

100g raspberries

50g redcurrants



For the Sauternes zabaglione:

3 egg yolks

3 tablespoonfuls Château Coutet

20g melted butter

Zest of lime



Wash and cut the strawberries.

Put the red berry fruits into the bottom of plates having a slight dip.

In a small saucepan mix the egg yolks with the Château Coutet.

Beat the mixture while heating gently.

Always check with your hand under the saucepan to make sure the Zabaglione does not get too hot and the eggs cook.

The zabaglione should become very light and fluffy.

Away from the heat, add the melted butter and a little of the lime zest.

Either top the fruits with the zabaglione or serve it separately in a small bowl

Ready to enjoy!



If you prefer this dessert served warm, you can pop the Zabaglione under the grill for a moment.