Chocolate   VANILLA

CHOCOLATE ZABAGLIONE

PREP TIME: 25 MINS (+ 2 HOURS CHILLING)

COOK TIME: 10 MINS

SERVES 6 (AS AN OCCASIONAL DESSERT)

3 egg yolks (from 60g eggs)
40g (¼ cup) sugar or granulated sugar substitute
60ml (¼ cup) light thickened cream
2 Tbsp Dutch processed cocoa, sifted
2 Tbsp sweet marsala
30g dark chocolate, grated
½ tsp vanilla essence
1½ cups Weis Creamy Vanilla Bean Frozen Yoghurt
30g dark chocolate, extra, peeled into curls or finely shredded

1 Put egg yolks, sugar, cream, cocoa and marsala in a medium heatproof bowl over a medium saucepan of simmering water (make sure the bowl doesn’t touch the water).

2 Using a whisk, whisk constantly, over heat for about 10 minutes or until mixture is thick and creamy. Remove pan from heat and stir in grated chocolate and vanilla. Cover with plastic wrap. Place in the fridge for at least 2 hours to chill.

3 Serve the zabaglione with the frozen yoghurt. Top with chocolate curls and serve.

NUTRITION INFO

GF

PER SERVE (with sugar) 954kJ, protein 4g, total fat 11g (sat. fat 6g), carbs 28g, fibre 1g, sodium 52mg

• Carb exchanges 2• low•