Sangria'd Strawberry Zabaglione Parfait

Amy Freeze


This recipe was originally created as my finals recipe for the 2015 World Food Championships Dessert category. Our goal was to create a unique dessert featuring Florida Strawberries. I combined a traditional zabaglione with true Florida and strawberries. The result was a cool, creamy, citrusy, elegant dessert.


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25 Min
1 Hr
Stove Top


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egg yolks
whole egg
5 Tbsp
1/2 c
frozen orange juice conentrate
1 Tbsp
grand marnier


1 qt
fresh strawberries-quartered
1/2 c
brown sugar
1 tsp
ground cinnamon
1 c
cabernet sauvignon
3 Tbsp
corn starch


1 c
heavy cream
1/2 c
powdered sugar

How to Make Sangria'd Strawberry Zabaglione Parfait


  • 1For the zabaglione

    Whisk egg yolks, egg, sugar, oj and Grand Marnier in a double boiler until light and creamy. Place over simmering water and cook for 10 minutes or until thick. Pour into a bowl to chill.
    Once the zabaglione has cooled, fold in unsweetened whipped cream.
  • 2For the strawberries

    Place strawberries, wine, sugar, cinnamon, and cornstarch in a 2 qt sauce pan. Stir to combine. Cook over medium heat, stirring frequently, until mixture begins to bubble. Continue cooking until thick. If mixture get too thick or feels as if it's beginning to stick to the bottom, reduce the heat and add a small amount of water. Remove from heat, pour into a bowl, and chill.
  • 3For the whipped cream

    Beat whipping cream and powdered sugar until stiff.
  • 4To assemble

    In the bottom of small parfait or wine glasses, place several chunks of biscotti. Top with a layer of zabaglione, followed by a layer of strawberries, a layer of zabaglione, a layer of crushed biscotti, and top with sweetened whipped cream

Printable Recipe Card

About Sangria'd Strawberry Zabaglione Parfait

Course/Dish: Other Desserts
Main Ingredient: Eggs
Regional Style: Italian

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