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 Olive Garden's Berries and Zabaglione Recipe
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Olive Garden's Berries and Zabaglione

8 extra-large egg yolks

1/4 c. sugar

1/4 c. amaretto or Frangelico

1 c. whipping cream

4 scoops orange sherbet

2 c. fresh strawberries, cut in half lengthwise

1 c. fresh blueberries

Whip the egg yolks in the top of a double boiler set over a pan of hot water (the pan should not touch the water) until light and fluffy. Stir in the sugar and liqueur until smooth. The temperature of this mixture should be about 165 degrees on an instant-read food thermometer.

Chill this mixture in the refrigerator until its temperature is below 40 degrees.

In a mixing bowl, whip the heavy cream. Fold this into the chilled egg yolks. Mix well and set aside. (This is the zabaglione.)

Assemble the dessert in four red-wine glasses. Place one scoop of orange sherbet in the bottom of each glass. Add 1/2 cup of strawberries and 1/4 cup of fresh blueberries to each one. Top the fruit with a generous amount of zabaglione.

Makes 4 servings.

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