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Jeff Nathan’s Berries with Honey Ginger Zabaglione


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Jeff Nathan's Berries with Honey Ginger Zabaglione


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Jeff Nathan’s Berries with Honey Ginger Zabaglione

Combine the berries, sugar and sparkling wine and allow to macerate 2 – 3 hours, or overnight, covered in the refrigerator.


  • Ready Time : 0 min


4 Servings


  • 3 cups assorted fresh berries
  • ¼ cup sugar
  • 1 ounce Asti Spumanti, or other sparkling wine

Honey Ginger Zabaglione

  • 8 egg yolks
  • 6 ounce sugar
  • 3 ounce honey
  • ½ cup Asti Spumanto, or other sparkling wine
  • 1 piece star anise
  • ½ teaspoon fresh ginger, minced
  • 2 cups whipped heavy cream or nondairy whipped topping


  1. Combine the yolks, sugar, honey, sparkling wine, star anise, and ginger into a double boiler. Over simmering water, whisk until thick and frothy. Remove the bowl and chill over an ice-bath. Whisk while chilling.
  2. Once chilled, remove the star anise and discard. Gently fold in the whipped cream with a rubber spatula. Place the macerated berries in a dessert bowl with some of the berry liquid. Top the berries with a generous amount of Zabaglione. Glaze under the high flame of a cooking torch, or broiler. Serve immediately.


About Alison and Jeff Nathan


Chef Jeff Nathan is the executive chef of The Abigael’s Group, which includes Abigael’s on Broadway and the Green Tea Lounge. He is also the author of two popular cookbooks, Adventures in Jewish Cooking and Jeff Nathan’s Family Suppers. At his restaurants, and on his acclaimed public television series, New Jewish Cuisine, Chef Nathan emphasizes the flavors of modern America while strictly observing the laws of kashrut. Along with his wife Alison, Chef Nathan is setting a new standard for kosher cooking with his innovative dishes and creative presentations. Find out more at Abigaels.com

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