Indulge in the perfect marriage of flavors as smoky-charred fruits meet the luxurious elegance of Marsala zabaglione. This remarkable recipe celebrates the natural sweetness of grilled fruits and embraces the depth of Italian custard sauce. Whether as a dessert to dazzle your guests or an opulent addition to a decadent brunch, this dish promises a delightful symphony of flavors that will leave your taste buds dancing with joy.
Grilled Fruits with Marsala Zabaglione is the perfect dessert when you want something a little sweet, but not too heavy. And the great thing is, you can use almost any wine or liquor when making zabaglione, from rum or tequila to moscato or sherry, so have fun experimenting!
What Other Toppings Can I Add to the Grilled Fruits?
When it comes to elevating your experience with Grilled Fruits and Marsala Zabaglione, the possibilities for delightful toppings are as diverse as your cravings. Imagine a dollop of ethereal whipped cream—a delicate cloud that adds a velvety touch to each bite. Pair this with the rich symphony of flavors already present—the smoky charm of the grilled fruits and the luxurious Marsala custard—for an exquisite contrast that dances on your taste buds.
For those who relish a satisfying crunch, consider a sprinkle of finely chopped nuts. These little powerhouses of texture, whether almonds, walnuts, or even pistachios, provide an engaging bite that takes your experience to the next level. As your teeth sink into the creamy custard and succulent fruits, the nuts deliver that sensational crunch you’ve been craving.
And for aficionados of all things decadent, the allure of a drizzle of chocolate sauce is undeniable. Picture the glossy rivulets of chocolate cascading over the grilled fruits and pooling alongside the custard, creating a visual masterpiece that’s as delightful as it is indulgent. The velvety cocoa notes intertwine with the sweetness of the fruits, leaving a lingering taste of sheer delight.
Grilled Fruits with Marsala Zabaglione
- 1/4 cup sliced almonds
- 1 1/2 lbs. fruits such as: peach halves nectarine halves, plum halves, apple slices, pear slices, and fresh pineapple
- 1/2 cup sweet Marsala wine
- 1/4 cup sugar
- 4 large pasteurized egg yolks
- Preheat the grill to medium-high heat.
- In a bowl, whisk together olive oil, honey, and a pinch of salt.
- Brush the mixture onto the cut sides of the fruits.
- Grill the fruits, cut side down, until they develop grill marks and caramelize slightly, about 3-5 minutes.
- Remove from the grill and set aside.
- In a heatproof bowl, whisk together egg yolks and sugar until pale and slightly thickened.
- Place the bowl over a pot of simmering water (double boiler) and whisk continuously.
- Slowly drizzle in the Marsala wine while whisking vigorously to prevent curdling.
- Continue whisking until the mixture triples in volume and becomes thick and creamy, about 8-10 minutes.
- Remove from heat, whisk in vanilla extract, and let it cool slightly.
- Arrange the grilled fruits on serving plates.
- Spoon the Marsala zabaglione over the fruits generously.
- Garnish with fresh mint leaves or a sprinkle of powdered sugar.
- Ensure the Marsala wine is at room temperature before using it in the zabaglione to prevent shocking the egg yolks.
- Feel free to substitute the Marsala wine with a sweet dessert wine or even a fruit-flavored liqueur for a unique twist.
- If you don’t have a grill, you can achieve similar results by using a grill pan on the stovetop.
Nutritions (Per Serving):
- Calories: 280 kcal
- Total Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 245mg
- Sodium: 40mg
- Total Carbohydrates: 46g
- Dietary Fiber: 4g
- Sugars: 35g
- Protein: 4g
FAQs on Grilled Fruits with Marsala Zabaglione Recipe
Can I use a different type of fruit?
Absolutely! This recipe is versatile. Try pears, apples, or even stone fruits like plums.
Is Marsala wine necessary for the zabaglione?
Marsala wine imparts a unique flavor, but you can substitute it with another sweet wine or skip it for a non-alcoholic version.
Can I make the zabaglione ahead of time?
It’s best enjoyed fresh, but you can prepare it a few hours in advance and store it in the refrigerator. Gently reheat before serving.
Can I use a hand mixer for the zabaglione?
Traditional whisking over a double boiler is recommended for the best results. A hand mixer might overwork the custard.
How do I know when the zabaglione is ready?
The zabaglione should be thick enough to coat the back of a spoon. It will continue to thicken as it cools.
Is this recipe suitable for kids?
While the Marsala wine is cooked and its alcohol content reduces, you can opt for a non-alcoholic wine or skip it altogether for a kid-friendly version.