Description
A light, silky Italian custard made with egg yolks, sugar, mascarpone, lemon zest, and fresh strawberries. This version is airy, creamy, and elegant, with a delicate sweetness that makes it perfect for a simple but impressive dessert.
Ingredients
Scale
- 4 large egg yolks
- 3 tablespoons granulated sugar
- 1/4 cup mascarpone cheese
- 1 cup whole fresh strawberries
- 1 teaspoon finely grated lemon zest
Instructions
- Fill a small saucepan with a few inches of water and bring it to a gentle simmer.
- In a heat-safe bowl, whisk the egg yolks and granulated sugar until the mixture becomes pale and slightly thick.
- Place the bowl over the simmering water, making sure the bottom of the bowl does not touch the water.
- Whisk constantly for about 5 minutes, until the mixture doubles in volume and becomes airy, thick, and silky.
- Remove the bowl from the heat and gently fold in the mascarpone cheese until smooth.
- Stir in the finely grated lemon zest.
- Spoon the custard into dessert glasses or bowls and top with the whole fresh strawberries before serving.
Notes
- Use gentle heat to avoid scrambling the egg yolks.
- Whisk constantly for the best light and foamy texture.
- Serve right away for the fluffiest consistency, or chill briefly for a slightly thicker texture.
- Fresh raspberries, blueberries, or sliced peaches can be used instead of strawberries.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 14 g
- Sodium: 35 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 215 mg
Keywords: zabaglione, Italian dessert, custard dessert, mascarpone dessert, strawberry dessert, easy elegant dessert