Forest-fruit gratin with zabaglione

A recipe from Recipes from an Italian Summer

Preparation: 20 minutes

Cooking: 30 minutes

Serves: 4


500g (1lb 2oz) fruits of the forest, such as strawberries, blackberries, raspberries and blueberries

3 egg yolks

65g (2½oz) (⅓ cup) caster (superfine) sugar

2 tablespoons Grand Marnier

zest of ½ lemon, finely grated


Cut any large berries in half and spread out the fruit on the base of a flameproof dish, or alternatively divide it among 4 individual flameproof dishes.

Preheat the grill.

Beat the egg yolks with the sugar and Grand Marnier in a heatproof bowl.

Set the bowl over a pan of barely simmering water and cook, whisking constantly, for 8–10 minutes, until thickened. Do not allow the mixture to boil.

Remove the bowl from the heat, stir in the grated lemon zest and pour the zabaglione over the fruit.

Put the dish under the grill and cook until golden brown.

Serve warm or cold.