Fruits with zabaglione and extra deli crispbread crumble

Ingredients of recipe:

  • extra deli crispbreads
  • 500 g seasonal fruit
  • half cup walnuts
  • 100 ml cider or white wine
  • 5 yolks
  • 5 flat tablespoons brown sugar
  • 2 tablespoons butter
  • 1 tablespoon honey
  • 1 orange

Used products:


Wash fruit, remove all non-edible parts and place in a casserole dish.

Put the yolk into a bowl, add sugar and beat until fluffy over hot-water bath, slowly adding cider.

In the meantime, roast walnuts in the oven at 160oC. Set aside to cool, chop and mix with crushed crispbreads. Add honey and melted butter.

Pour the egg mixture evenly over the fruit and sprinkle with the crispbread crumble. Bake in the oven heated to 190-200oC or under the grill until golden brown