Pineapple and passionfruit zabaglione recipe

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Creamy and light Italian custard with pineapple and passionfruit and topped with fresh berries. Perfect for any special occasion.

  • Yield: 8 Servings
  • Preparation Time: 5 Minutes
  • Cooking Time: 25 Minutes


  • 5 egg yolks
  • ½ cup icing sugar
  • ½ cup sweet white wine
  • 3 tbsp passionfruit pulp
  • 3 tbsp pineapple pulp
  • Fresh berries, to serve
How to Make It
  1. In a large heat-proof bowl, combine the egg yolks and sugar and beat for about 4 minutes or until thick and pale. Add in the white wine and beat again.
  2. Place bowl over a saucepan filled with simmering water and continue beating for 12-15 minutes or until mixture is very thick. When soft mounds appear, remove the bowl from the heat and continue beating for 5 more minutes or until cooled.
  3. Gently fold in the passionfruit and pineapple pulp. Scoop into serving glasses and serve with fresh berries. Enjoy!

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