Fruit Salad with Amaretto – Zabaglione

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Dessert
Cuisine	European
Servings (Default: 6)

Ingredients

250 g strawberries
250 g raspberries
250 g currants, red
2 tablespoon sugar

For the Sabayon:

2 egg (s), fresh
2 tablespoon sugar
4 tablespoon amaretto

Instructions

Wash the currants, drain them and remove the stems. Wash the strawberries, remove the stems and cut them into quarters. Put the raspberries in a colander and dip them briefly in a bowl filled with cold water. Then drain well. Never wash with running water!
Mix everything together carefully, sprinkle with sugar and let it steep.
Beat the eggs, sugar and amaretto in a hot water bath until a frothy cream has formed. Pour the cream over the fruit and serve immediately.
Tip:
The fruit salad can be made with other fruits.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.