FROZEN RASPBERRY ZABAGLIONE ON MERINGUES WITH CHOCOLATE SAUCE

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Frozen Raspberry Zabaglione on Meringues with Chocolate Sauce image

Categories     Berry     Chocolate     Citrus     Dessert     Raspberry     Winter     Bon Appétit

Yield Serves 8

Number Of Ingredients 16

Zabaglione
2 12-ounce bags frozen unsweetened raspberries, thawed, with juices
2 tablespoons corn syrup
8 large egg yolks
3/4 cup sugar
6 tablespoons Grand Marnier or other orange liqueur
5 tablespoons frozen orange juice concentrate, thawed
Sauce
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 tablespoon light corn syrup
1 tablespoon water
Meringues
3 large egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar
1 cup sliced almonds, lightly toasted

Steps:

  • For Zabaglione:
  • Puree raspberries and juices in blender. Strain puree into bowl, pressing hard on fruit to release all pulp and juices. Mix 2 tablespoons corn syrup into puree. Cover and refrigerate while preparing zabaglione.
  • Combine 8 egg yolks, sugar, Grand Marnier and orange juice concentrate in large bowl. Using electric mixer, beat yolk mixture 1 minute. Set bowl over large saucepan of simmering water and beat yolk mixture at high speed until very thick and thermometer registers 160°F, about 12 minutes.
  • Place bowl over larger bowl filled with ice and water and cool zabaglione, whisking occasionally, about 15 minutes. Fold in 3/4 cup raspberry puree. Transfer to covered container and freeze. (Can be prepared 2 days ahead.)
  • For Sauce:
  • Stir chopped chocolate, corn syrup, 1 tablespoon water and 1/2 cup plus 3 tablespoons raspberry puree in heavy medium saucepan over low heat until chocolate melts and sauce is smooth. Cover and refrigerate. (Can be made 2 days ahead.)
  • For Meringues:
  • Preheat oven to 200°F. Line large baking sheet with foil; grease foil lightly. Using electric mixer, beat 3 egg whites and 1/4 teaspoon cream of tartar in large bowl until soft peaks form. Gradually add sugar, beating until meringue is stiff and shiny. Fold in half of toasted almonds.
  • Drop meringue in 8 mounds onto prepared sheet. using back of spoon, make indentation in each mound. Sprinkle meringues with remaining toasted almonds. Bake 1 hour. Turn off oven, leave oven door closed and let meringues dry in oven overnight.
  • Place meringues on platter and fill each with large scoop of zabaglione. Wrap meringues tightly and freeze at least 8 hours and up to 1 day.
  • Rewarm chocolate sauce over low heat. Place each filled meringue on plate. Spoon warm chocolate sauce over and serve immediately.

Robert White
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I'm going to try this recipe for my next dinner party. I think my guests will love it.


Ferdaus Sikder
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I'm not a big fan of raspberries, but I'm willing to try this recipe.


Rajkishor Pandit
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This recipe is a bit too complicated for me. I think I'll try a simpler dessert.


Qayyum Qaisar
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I'm going to try this recipe this weekend. I'll let you know how it turns out.


Sadam Husen
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I'm not sure about this recipe. It seems like it would be too sweet for me.


Mark Potts
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This recipe is a keeper! I'll definitely be making it again.


Miss May
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I can't wait to try this recipe! It looks so delicious.


Suluama Oliva
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This is a great recipe for a special occasion. It's sure to impress your guests.


Haseeb satti
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I would recommend this recipe to anyone who loves sweet and tart desserts.


Taryn Fluegel
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Overall, I thought this dessert was just okay. It wasn't as good as I was hoping it would be.


Eze Meccabeze
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This recipe is a bit too complicated for me. I think I'll try a simpler dessert next time.


Osthir Riyan
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I'm not sure what I did wrong, but my meringues didn't turn out. They were too soft and chewy.


Joel Boakye
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I followed the recipe exactly, but my zabaglione didn't turn out right. It was too thick and curdled.


kailash bm
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This recipe is a bit too sweet for my taste, but it's still very good. I think I'll try using less sugar next time.


Joy Chepkoech
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I'm not a huge fan of raspberries, but I loved this dessert. The zabaglione and chocolate sauce really make it special.


asif shehzad
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This dessert is so elegant and impressive. It's perfect for a special occasion.


Allahyar Raja
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I love the way the chocolate sauce complements the raspberry zabaglione. It's a perfect balance of flavors.


Ibrahim Muhammad Bashir
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This recipe is a bit time-consuming, but it's worth it. The results are stunning and delicious.


Iqbal Hassan
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I've never made zabaglione before, but this recipe was easy to follow and turned out perfectly. The meringues were also a nice touch.


Ben Sergo
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This dessert was a hit at my dinner party! The combination of the sweet and tart raspberries, the creamy zabaglione, and the rich chocolate sauce was divine. I will definitely be making this again.


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