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Jeff Nathan's Berries with Honey Ginger Zabaglione

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.

  • 4 ServingsServings


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

Honey Ginger Zabaglione

  • 8 egg yolks
  • 6 ounce sugar
  • 3 ounces Jamie Geller Honey + Lemon & Ginger
  • ½ cup Asti Spumanto, or other sparkling wine
  • 1 piece star anise
  • ½ teaspoon fresh ginger, minced
  • 2 cup 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.