The A-OK Breakfast—Chocolate/Strawberry Zabaglione!

I am making this up . . .

. . . I do not like the official recipe for zabaglione because it smacks too much of raw egg to suit me and it is too slow. So although several expert cooks will probably turn over in their gravies, I present you with my own version, decidedly not haute.

But delicious.

Chocolate/Strawberry Zabaglione

4 frozen strawberries
1 T. butter
2 eggs
½ cup cream
1 T. cocoa powder
¼ t. cinnamon
1 or 2 servings stevia
1/8 t. vanilla

Place strawberries in heat-resistant cereal bowl and set aside. Melt butter in 1-quart stainless saucepan.

all ingredients
All Ingredients

Meanwhile, whisk remaining ingredients together thoroughly, beginning slowly to prevent scattering cocoa powder. Pour into saucepan over melted butter and cook over medium heat, stirring constantly with wire whisk until mixture begins to steam at the edges. At this point it will be ready to thicken. Once mixture thickens some, it will be ready to begin lumping.

(For real zabaglione, cook only until barely thickened and not yet lumpy, then quickly pour into serving dish, omitting strawberries, and allow to cool. The heat in the mixture finishes the cooking process. My way is faster but gives a lumpy result. Since this reminds me of the very breakfast-y oatmeal, I am okay with this.)

Once the A-OK zabaglione becomes somewhat lumpy, the egg is truly done. Pour over strawberries, which will instantly cool it to a good serving temperature, while thawing strawberries enough to eat.

my favorite breakfast
My Favorite Breakfast

Serve immediately with black coffee.

Published by Katharine

Katharine is a writer, speaker, women's counselor, and professional mom. Happily married over 50 years to the same gorgeous guy. She loves cooking amazing homegrown food, celebrating grandbabies, her golden-egg-laying hennies, and watching old movies with popcorn. Her writing appears at Medium, Arkansas Women Bloggers, Contently, The Testimony Train, Taste Arkansas, Only in Arkansas, and in several professional magazines and one anthology.

5 thoughts on “The A-OK Breakfast—Chocolate/Strawberry Zabaglione!

    1. And I thank YOU, Recipe Chefs, for your kind words. I do enjoy eating, but must keep it sugar-free. What I noticed is a LOT of recipes are actually pretty good as actual FOOD, once the sugar is out. Though I miss it, I do not miss the awful feelings I used to get with it. Anyway, Great! I am glad you stopped by. You can find one breakfast recipe per Monday, here, these days, so keep on checking it out. 🙂

  1. I’ve never even heard of Zaba-whatsit-ony…LOL. It sounds amazing though. You had me at “chocolate.”

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