White wine Zabayon with lychee and berries

Angela Malik

Angela Malik

26th February 2015

White wine Zabayon with lychee and berries

A simple yet very impressive dessert inspired by a lunch at the world famous Ivy restaurant in London. This pudding is sure to wow dinner party guests, traditionally made with Marsala, I have instead used Blue Nun Rivaner Riesling, which makes for a great taste sensation . The zabayon custard takes a little time to prepare however is very impressive when served with the fruit straight at the table. Adding a pinch of cinnamon to the fruit gives a wonderful warmth and aroma to this dessert.


  • • 4 egg yolks
  • • 75 g caster sugar
  • • 150ml Blue Nun Rivaner Riesling wine
  • • 1 tin lychees (425g tin)
  • • Berries of your choice
  • • Cinnanon Powder (optional)


Serves 4

1. In a large, heatproof bowl, whisk together the wine and sugar. Then whisk in the egg yolks

2. Set to bowl over a pan of gently boiling water (the bottom of the bowl shouldn’t touch the water) and whisk vigorously until the mixture becomes frothy and stiff

3. The zabayon is ready when the mixture is thick and holds its shape when you lift the whisk and let some of the mixture drop back into the bowl

4. Pile the berries and their juices into a glass and top each with warm zabayon. You can sprinkle them with cinnamon powder, if desired.

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