Zabaglione With Fresh Berries

1. Combine the egg yolks, sugar, and Marsala in a bowl. Whip together, using a hand-held balloon whisk, until thoroughly blended. Place the bowl over a pot of simmering water and heat, whisking constantly, until the mixture is thick, foamy and has reached 165 degrees F.

2. Cool slightly and serve immediately or transfer the zabaglione to a container. Cover with plastic wrap placed directly on the surface to prevent a skin from forming. Zabaglione may be served warm or at room temperature.

3. Serving Size: 1/2 cup zabaglione with 2/3 cup berries.

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Nutrient	Quantity
Total fats	25.1231 g
Protein	19.2308 g
Carbohydrates	182.8375 g
Energy	985.25 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5382 g
Water	698.7954 g
Aspartic acid	1.7604 g
Calcium, Ca	164.35 mg
Lutein + zeaxanthin	1551.5 g
Fiber, total dietary	18.648 g
Fatty acids, total saturated 22:0	0.0323 g
Carotene, beta	323.44 g
Niacin	3.2683 mg
Vitamin A, RAE	347.16 g
Arginine	1.2217 g
Riboflavin	0.7674 mg
Tocopherol, beta	0.1202 mg
Fatty acids, total polyunsaturated 15:0	0.011 g
Fatty acids, total saturated 20:1	0.0731 g
Glutamic acid	2.3816 g
Sodium, Na	50.59 mg
Fatty acids, total saturated 16:1 undifferentiated	0.7958 g
Total lipid (fat)	25.1231 g
Manganese, Mn	2.6885 mg
Fructose	38.6764 g
Proline	0.7667 g
Fatty acids, total saturated 16:0	5.9631 g
Fatty acids, total saturated 8:0	0.0077 g
Sucrose	67.7021 g
Choline, total	743.79 mg
Sugars, total	144.6531 g
Serine	1.298 g
Fatty acids, total saturated 10:0	0.0077 g
Fatty acids, total saturated 18:0	2.0932 g
Fatty acids, total saturated 20:4 undifferentiated	0.3723 g
Vitamin B-6	0.7015 mg
Selenium, Se	48.377 g
Ash	3.4328 g
Vitamin D	185.3 IU
Fatty acids, total saturated 18:1 undifferentiated	9.461 g
Pantothenic acid	3.505 mg
Phenylalanine	0.7808 g
Copper, Cu	0.5144 mg
Betaine	2.319 mg
Thiamin	0.4371 mg
Retinol	315.35 g
Methionine	0.4145 g
Iron, Fe	4.7452 mg
Carbohydrate, by difference	182.8375 g
Phosphorus, P	425.4133 mg
Folate, total	170.72 g
Dihydrophylloquinone	0.085 g
Tocopherol, gamma	3.9277 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0093 g
Fatty acids, total saturated 22:1 undifferentiated	0.0077 g
Alanine	0.9515 g
Cholesterol	922.25 mg
Valine	1.0475 g
Fatty acids, total saturated 18:2 undifferentiated	3.6911 g
Glycine	0.6557 g
Carotene, alpha	32.3 g
Glucose (dextrose)	38.0706 g
Fatty acids, total saturated 14:0	0.0884 g
Zinc, Zn	3.2184 mg
Isoleucine	0.9148 g
Maltose	0.0595 g
Tocopherol, delta	0.2841 mg
Fatty acids, total saturated 12:0	0.0077 g
Fatty acids, total polyunsaturated	4.7078 g
Fatty acids, total saturated 14:1	0.0204 g
Tocotrienol, gamma	0.5439 mg
Leucine	1.5311 g
Tocotrienol, alpha	0.0255 mg
Vitamin A, IU	1645.28 IU
Folate, DFE	170.72 g
Tryptophan	0.1737 g
Vitamin C, total ascorbic acid	75.369 mg
Galactose	0.0595 g
Fatty acids, total saturated 20:0	0.0272 g
Starch	0.2331 g
Lactose	0.0595 g
Tyrosine	0.6462 g
Vitamin B-12	1.6575 g
Vitamin K (phylloquinone)	150.556 g
Fatty acids, total saturated	8.336 g
Histidine	0.4391 g
Fatty acids, total monounsaturated	10.3425 g
Threonine	0.7394 g
Folate, food	170.72 g
Fatty acids, total polyunsaturated 17:0	0.0434 g
Vitamin D (D2 + D3)	4.59 g
Fatty acids, total polyunsaturated 24:0	0.0077 g
Cryptoxanthin, beta	28.05 g
Vitamin D3 (cholecalciferol)	4.59 g
Vitamin E (alpha-tocopherol)	6.6219 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0969 g
Magnesium, Mg	52.2167 mg
Lysine	1.1355 g
Potassium, K	710.4667 mg
Cystine	0.2866 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	0.33 cup	268.66	67.1987	0
Egg yolk	5	273.7	3.0515	22.559
blueberry	5.25 cups	442.89	112.5873	2.5641
marsala	0.33 cup	0	0	0