Passion Fruit and Honey Zabaglione

Quick look

  • prep 5min    cook 10min
  • serves 4

Fragrant passion fruit and honey make a heavenly combination for a fruity version of the Italian dessert, zabaglione. It tastes wonderful when dunked with sponge finger biscuits or strawberries.


  • 4 ripe passion fruits
  • 4 large egg yolks
  • 3 tbsp clear honey
  • 2 tsp lemon juice

    Instructions  15 minutes

  • 1

    Prepare the passion fruits Cut each fruit in half and scoop out all the pulp and seeds into a sieve set over a large heatproof bowl. Sieve the fruit thoroughly, then trickle 1 tbsp boiling water over the seed mixture in the sieve and scrape again with a spoon. Scrape any small amount of pulp from underneath the sieve into the bowl too. Discard the seeds.

  • 2

    Whisk the zabaglione Half-fill a pan with boiling water and heat to simmering point. Put the honey, egg yolks and lemon juice into the bowl with the passion fruit juice and whisk well with an electric mixer. Set the bowl over the pan of hot water and continue to whisk until the mixture is pale and thick and it holds a trail when the beaters are lifted out. This takes about 10 minutes and the mixture will look like a slightly soft, whisked sponge mixture when ready. Keep the water barely simmering – do not let it bubble too fiercely or the eggs will cook and separate.

  • 3

    Serve the zabaglione Remove the bowl from the pan and continue to whisk for 1 minute. Spoon, ladle or pour the mixture into four small glasses. Serve immediately.

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