Low Carb Zabaglione. The Italians call it Zabaglione and the French call it sabayon and me? I just call it fantastic and it couldn’t be much easier to make. It is traditionally served in a wine goblet, martini glass, parfaits, or souffle cups but of course may be served in any pretty glass or bowl. Um me? I will eat it served in just about any container. See Notes for the other many ways to use this sauce.
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As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 5 Egg Yolks
- ⅓ C Just Like Sugar***
- ¼ C Sweet Marsala
- 1 C Heavy Cream Whipped
- 1 t Vanilla
- 1 C Strawberries
- 1 C Raspberries
- 1 C Blackberries
- Put egg yolks, Just Like Sugar, & Marsala into large metal mixing bowl and begin beating.
- Put bowl on low heat and continue whipping constantly. In the beginning you will have very large bubbles, then smaller ones.
- As it begins to thicken it should pretty much have no bubbles.
- Take off heat immediately and continue beating 3-5 minutes until cool enough not to scramble the yolks.
- Whip the cream and add vanilla.
- Fold whipped cream into slightly thickened sauce making sure to get it blended thoroughly.
- OK, now for the assembly and there are several ways to do this. The easiest way is to dump all your fruit into the zabaglione, mix, & serve. To make it a bit fancier you can layer it a glass of some sort and the fanciest way is to layer each individual fruit with sauce over each layer.
- 8 Servings
- 185 Calories, 2.1g Protein, 15.1g Fat, 5.5g Carbs, 2.2g Fiber, 3.3g Net Carbs
- You may easily substitute Grand Marnier (orange) or Amaretto (almond) for the Marsala.
- It is also good served warm and as its own stand alone custard.
- Though I have never done it I hear tell this concoction can be frozen and has a texture similar to gelato. No ice cream maker required.
- Or how about this-chocolate ganache either mixed or swirled in and frozen? Seems the possibilities are almost endless.
- If by chance you have leftover sauce? My advice is...have it again.