Zabaglione with Roasted Mirabelle Plums
A light and elegant Italian dessert, reimagined gluten-free and dairy-free.
- Prep time: 5 minutes
- Cook time: 15 minutes
Zabaglione is that airy Italian egg mousse that transforms any fruit into a restaurant-worthy dessert. Here, we pair it with oven-roasted plums, caramelized just right. Twenty minutes flat, four ingredients, and you've got a show-stopping dessert without breaking a sweat.
Ingredients
-
mirabelle plums
italian, pitted, halved -
sugar
-
egg yolks
-
plum brandy
mixed, with 1/4 cup water or 1/2 cup marsala wine, slivovitz -
salt
Recipe steps
Roast the plums
Preheat the oven to 200°C (400°F). Arrange the plums, halved and pitted, on a baking sheet (lined with parchment paper for easy cleanup). Sprinkle with 2 tablespoons of sugar. Roast for about 15 minutes, until golden and tender but still holding their shape.
Prepare the water bath
Bring about 5 cm (2 inches) of water to a simmer in a saucepan over medium-high heat. Then reduce the heat to maintain a gentle simmer.
Whip the zabaglione
In a round-bottomed metal bowl, whisk together the egg yolks, the remaining 4 tablespoons of sugar, the plum brandy (or Marsala), and a pinch of salt. Place the bowl over the simmering water, making sure the bottom doesn’t touch the water. Whisk continuously for 5 to 10 minutes. The mixture will become foamy, pale, and triple in volume. If you feel the eggs are about to scramble, quickly remove the bowl from the heat and whisk to cool it down, then continue. It’s ready when the mousse holds soft peaks.
Plate and serve
Divide 6 plum halves among the bottoms of 4 glasses. Give the zabaglione a quick whisk and spoon it generously over the fruit. Serve immediately.
Tips and variations
- No plum brandy? A sweet white wine or even grape juice will do the trick for an alcohol-free version.
- You can serve the zabaglione warm right after whipping, or chill it for a few minutes for a lovely hot-cold contrast with the still-warm plums.
- Outside mirabelle or plum season, try this with roasted peaches, apricots, or even figs.
Anti-waste tips
Don’t toss those egg whites!
Here are a few ideas:
- Freeze them in an ice cube tray for future meringues or financiers
- Whip them into stiff peaks to lighten a mousse or pancakes
- Use them to clarify homemade broth
