Lovely! I remember eating this growing up. I tried it once served with the berries, but the second time I spooned it into a puff pastry shell then sprinkled it with dark chocolate shavings. I got better reviews with my second version.
I had this dessert in a restaurant and then had to try at home. I found this one, and it was easy and so so GOOD. I served it with strawberries and a wafer cookie in a parfait glass.
Just awesome. I made this when I was living in Italy, it's really easy to make and super tasty. Blackberries, raspberries and blueberries all the way. Might just be my new favorite dessert! Be sure to make extra because everyone will want more!
oh my god! another person who has heard of this stuff. my mom used to make these for us but she just called them a beaten egg. i liked mine gritty with sugar while my mom liked hers blended well. we didn't put fruit in it though. the marsala is a must!!!!!
This recipe is similar to my Summer Berry Sabayon Summer Berry Sabayon, which is made with Frangelico (hazelnut liqueur), whereas this is made with Marsala. I made this with sweet Marsala and mixed berries – raspberries and strawberries – and sprinkled slivered almonds on top. I served it warm. I hope someone makes and serves it at room temperature soon so that they can report on how that works. I made double the recipe, because I was going to be serving 6 people. In theory, there should have been some left over so I could sample it cold or at room temperature next day – but there wasn’t. Everyone loved it. And I think if I’d made four times the quantity it still would have disappeared: everyone would have had seconds. The instructions were clear – really easy to follow – and I just loved reading the history behind this truly scrumptious dessert. Thank you, for a great recipe.
OMG!! This is soo good that it should be illegal..LOL Absolutely yummy!