Blackberry Parfaits with Peach Zabaglione

83 CommentsWednesday • April 15, 2009 • by Ari

I would like to say that the look of this photo is exactly what I planned, but I can’t. In my mind’s eye I saw a pretty parfait that shouted “Spring is here!” and made people want to frolic in the sun like Julie Andrews when she sang on a Swiss mountaintop. Then my camera got together with this bad baby and did something completely different. Is it just me or is this parfait very, very sexy?

Sometimes my camera has a mind of its own.

This dessert is perfect for lazy days and rushed weeknights. It’s also just the sort of thing you can serve your sweetie when you want their heart to go pitter patter. It’s unbearably delicious, which should come as no surprise since it’s impossible to resist layers of vanilla bean ice cream, blackberries, strawberries and peach zabaglione. If you can resist this combination please don’t tell me because I don’t want to know.

(You can see another use of zabaglione in my tiramisu post, btw.)

I owe the inspiration for this treat to Maria (aka @TwoPeasandPod), who suggested I make a parfait this morning when I Twittered about staring at a bowl of blackberries and not knowing what to do with them. Thank you Maria!

Also, here’s what some other foodbloggers have done with parfaits:

- Macerated Berry Parfait from Cooking By The Seat of My Pants
- Blueberry and Maple Pecan Granola Parfait from Closet Cooking
- Gingersnap Crumble Pumpkin Parfaits from Recipe Girl
- Mixed Fruit Yogurt Parfait from 80 Breakfasts

Happy almost Friday!

Blackberry Parfaits with Peach Zabaglione (My Recipe)

Ingredients: Serves 2

• 1 cup blackberries
• 1 cup mixed berries (I used a thawed mixture of frozen strawberries, blueberries and blackberries)
• 4 tablespoons of sugar, divided use
• 2 large egg yolks
• 1/4 cup peach nectar
• Pinch of salt
• Vanilla-Bean Ice Cream

In a medium bowl combine the berries with 2 tablespoons of sugar, then let stand until juices form, about 10 minutes.

In the top of a double boiler set over simmering, not boiling, water, combine the egg yolks, peach nectar, salt and remaining 2 tablespoons of sugar, stirring constantly. (I used a large pot of simmering water and a large metal bowl to make my “double boiler.” Fill the pot about 1/4 full, bring to a simmer, then place your metal bowl into the pot – there should be a fair amount of space between the water and the bottom of your bowl and the bowl should form a seal with the pot.) Cook the yolk mixture about 6 minutes. It will thicken and increase in volume.

In tall glasses or wine glasses, layer the ice cream, then zabaglione, then berries. Repeat until the glass is filled.