Author Notes: this recipe is very simple but elegant. It reminds my childhood when my mother used to do gemada (cream of eggs) for me and my sisters. Zabaglione is a easy and light italian eggy desert and this is my brazilian inspired version of that. —Sandra
cups mixed berries(strawberries, blueberries, raspberries and blackberries)
egg yolks (organic preferred)
small lime, juiced and zested (1/8 cup juice)
splashes cachaca(brazilian rum) or vodka
mint sprigs, for garnish
- wash the berries, let them dry over paper towel or cloth. Cut the strawberries in half or quarts.Place them in a 6 desert glass or serving bowls
- Combine the egg yolks, sugar ,salt, lime juice and cachaca in a glass or metal bowl , whisk all ingredients by hand or hand mixer over double boiler until it triples the volume and gets very creamy, about 4 minutes. be careful to not scrambled the eggs, turn off the heat or turn it down while cooking it. Sprinkle the lime zest over zabaglione, spoon the warm zabaglione over the berries and serve it immediately.