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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
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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