Chocolate Zabaglione with Strawberries and Almonds- A Vintage Recipe Swap

This pic is unedited. Thoughts?

Hi folks. It’s that time again, time for the vintage recipe swap organized by Christianna from Burwell General Store. Every month we are given a recipe to change and experiment with. The goal is to change at least 3 things and turn the recipe into something different and wonderful. I have participated a few times now and have to say it’s always a challenge but so much fun. If you are interested in joining the group please contact Christianna to inquire.

So this month the challenge was Zabaglione. I am going to admit right here and now I’ve never actually had this dessert. For that reason I decided to keep mine a Zabaglione and just change it up a bit. I turned it into a alcohol free version and added some chocolate since let’s be real here, everything is better with some chocolate. I normally would turn a recipe on it’s head but this one I just wanted to tweak. Hope you like it.

For me I am not sure how I feel about this one. I normally do not care for things of this nature. Something about eggy, custardy type things just freak me out. I’ll admit I quite honestly did not love it. I liked it but that’s not the same as love for me. Why waste calories on things you don’t love immensely? Yet on the flip side how would you know if you love it if you never try it. So bottom line is I don’t think it’s something I’d make often. I prefer a good pudding. You are all now thinking “wow she is so weird, should she not be trying to convince how awesome her recipe is”. I respond by saying “have you met me, I couldn’t lie if my life depended on it”. Lol! Now if you are a zabaglione fan please feel free to test out the non-alcohol version I made and let me know what you think. I have no frame of reference since I’ve not had the alcohol version. I’m open to feedback, even it’s bad news and you think this blew. As long as you are polite and don’t say something like “I hated it fatty mcbutterpants”, then we’re all good. Okay so go make this, flip on some “King of Queens” and have at it. Let me know what the verdict is.

This pic was edited. Thoughts?


Chocolate Zabaglione with Strawberries and Almonds- A Vintage Recipe Swap
Recipe type: Dessert, Baking
  • 3 egg yolks
  • 5 teaspoons sugar
  • ¼ cup honey
  • 1 teaspoon almond extract
  • 4 tablespoons cocoa
  • 1 cup strawberries, cut up
  • ¾ cup slivered almonds
  • 1 teaspoon grated or shaved chocolate for garnish
  1. Mix your eggs yolks, sugar and honey.
  2. Put them in a double boiler over low heat.
  3. Whip them with a whisk for about 5 to 8 minutes or they double in size.
  4. Now add the cocoa and almond extract and whip that up.
  5. Cut up strawberries and place about half of them in the bottom of some dessert cups.
  6. Sprinkle half the slivered almonds over top.
  7. Now pour the zabaglione over the strawberries and almonds.
  8. Top with the other half of the strawberries and almonds.
  9. Shave some chocolate over top. I just used a zester.

Tip and hints:

You can also add whipped cream to this. Seems like the typical thing to do. For some reason I just did not want to add anything else to it. I saved a bowl so maybe I’ll try it with some later.

You can do white chocolate curls if you were so inclined. Or dark chocolate if you’re doing the healthy thing.

This might be better with pistachios. But I tend to overkill with the pistachios so I refrained this time.

It would also be good with coconut. Which I also overkill and refrained from this time.

You should have willpower like me, I had crushed pistachios and toasted coconut saved in a container and I did not use them on this. Lol!

Okay so what do you all think? Too safe, not enough of a move away from the original. Er, dang forgot the original. Here ya go:

I swear too much time in the kitchen has zapped my brain today. Well, that and the staying up till 3 am last night watching movies. Honestly you’d think I’d learn. Head meet wall, proceed to bang against.

Make sure you stop by my lovely fellow swappers to see what they whipped up. I bet they were far more creative than me this month. Some of these folks blow my mind on a regular basis. Stop by them all and say hello, tell them the Lunatic sent you. It’s just good fun to say. I love putting it in emails to freak people out too. Nothing like a heading saying From the Lunatic to get people’s attention.


Toodles and smoochies. xx

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  1. laurarees says

    I love your honesty on this one, though I think it looks really good. I'm a serious custard fan though, so maybe that's why!

  2. Burwell General Store says

    I love your honesty, too! It makes for a great, unusual post. I think we're all used to this idea that every recipe we post is perfect every time… I love this prompt for that – it kinda goes up no matter what, yeah?
    Thanks, as always, for your sense of adventure and fun! Looking forward to more posts of yours!

  3. Toni from Boulder Locavore says

    I think this looks and sounds great! Especially a challenge if it's not something your love. Great job.

  4. Barbara | Creative Culinary says

    I've never particularly cared for bread pudding but ended up loving the version I made so sort of changed my mind about something during my experience.

    Maybe the eggs just really miss the booze? :)

  5. Julia says

    I'm with Barbara, the eggs miss the booze, they told me so. haha. Bummer you didn't really like it… But thats rad that you at least made it, tried it and gave it a chance.

  6. The Cozy Herbivore says

    I love eggy things, so this was right up my alley. I really like your addition of almonds– a nice textural contrast to the pudding!

  7. Chef Dennis says

    what a wonderful take on the swap recipe, and I am sure it was delicious, even if it wasn't to your taste. That's part of the fun, making things that we normally wouldn't have made!

  8. Rachel says

    I think chocolate was the best way to adapt a scary, eggy, custardy thing to be more you! I was afraid of the zabaglione too, partly because I don't want to be the one making the custardy thing!

    The unedited pic looks fine to me but I'm no expert.

  9. Stephanie @ Eat. Drink. Love. says

    This does look good, but I know what you mean about custard desserts. I love creme brulee, but I am weird about other ones like flan. I think it's a texture thing!

  10. Shumaila says

    Doesn't chocolate make all scary things less scary? Add to that some strawberries and almonds and you have a great dessert on your hand! Love it! Thanks for sharing!

  11. Nami | Just One Cookbook says

    Oh edited pictures look more sharp and easy to see what's in the cup. Anyway, it looks good but I guess all desserts sort of look good to me. =P You never know until you make it on your own and taste it. 😉

  12. Sabrina Modelle says

    I am a dyed in the wool custard fan, chocolate, booze, whatever you want to add to my eggies, I'm a happy girl, so your version looks divine. I would happily eat your portion.

  13. Lacy says

    Honestly I've never heard of zabaglione before! I'm not a huge fan of custards but from your pictures this looks pretty darn delicious! But you're right save the cals to indulge on something amazing!

  14. rosemarried says

    I love your honesty with this post! If you don't LOVE it, I think it's great that you told us. But, hey, I think it looks fabulous. So glad you're part of the swap. :)

  15. Kim Bee says

    Thanks so much. I had fun doing it. I am one of those people who can make food I don't want to eat and still be happy. I just love cooking. It's almost a bit sad really. Lol!

  16. Kim Bee says

    I had a torte once I blogged about that every single thing went wrong and I still posted it. It ended up making foodbuzz top 9 which cracked me up. I was pointing and saying "but look at this mess". I adore being part of this group. I am so glad you let me in. Lol.

  17. Kim Bee says

    There ya go, that's probably it exactly. They were pouting till I boozed them up. Darn eggs! Glad you liked yours. I should have turned mine into a pudding perhaps. Or cheesecake somehow. Lol!

  18. Kim Bee says

    Lol, I always get nervous making booze-less stuff. Some recipe really need it. I had fun cooking it and dressing it up all pretty. But ick was my vote.

  19. Kim Bee says

    Thanks Dennis. I tend to run into this a lot being a picky eater. But other than mushrooms and pickles I am pretty open to trying things. I'm maturing. The Lunatic is all growed up now folks. Lol!

  20. Kim Bee says

    Lol, I was all "do I have to eat this" like a school child. But I tried and it was well, "meh". Thanks. I think I need glasses. I can never tell which pictures look right. *makes mental note to see the eye doctor*

  21. Kim Bee says

    I am a texture freak as well as a slimey freak. And also a don't let anything touch on my plate freak. Honestly it's amazing I can cook and eat most days. Lol!

  22. Kim Bee says

    I think I honestly need glasses. My son says it's from the computer screen. I am having trouble reading cookbooks too. I think a trip to the eye doctor is in my future. Ugh, no coverage so not happy about it. Thanks for the advice Nami. I trust your judgement so much. I am all for trying new food. Unless it's mushrooms, cuz those freak me out.

  23. Kim Bee says

    Thanks. I powered and enjoyed it. I have to say I love cooking enough that I can make things I know I won't like and it's okay.

  24. Kim Bee says

    Thanks. I have that tell it like it is gene that makes fibbing hard to do. Better to be honest. It looks good but tastes like bleck. Thanks. I am so happy I joined. It's oodles of fun every month.

  25. Alli Shircliff says

    Lol…love the 'head meet wall' comment…totally understand! I like your almond and strawberry addition. Totally hear you about keeping close to the original recipe..I did too because I had never had Zabaglione.

  26. Kim Bee says

    Thanks Ann. I have to say I am loving the picture taking aspect of the blog. Wish I had a better camera but I still love the learning part of it.

  27. Kim Bee says

    Thanks, my head meets the wall often. It's hard to make something you've never eaten. I think next time that happens I'll try the original first before I put my spin on it. But with Xmas and all we did good I think.xx

  28. says

    Oh no! I fear forever more your name shall be Mcbutterpants in my mind! I used to not be a huge fan of custards since I've been dairy free forever. Now that I'm getting the hang of them with coconut milk I can't get enough. My suggestion: ADD CHOCOLATE! Always makes things better :) Great swap!

  29. Kim Bee says

    Lol, the episode of King of Queens makes me howl with laughter. I giggle every time. I am totally coming over to see what you do with coconut milk. I am a huge coconut fan and always looking for new ways to whip things up with it. Chocolate also makes everything rock. Great minds think alike.

  30. Lizzy says

    This is what I face many weeks with French Fridays with Dorie…I often know no one in the house will eat what I'm making. Thank goodness I have adventurous friends who are willing to sample whatever I whip up. And they lie and say it's wonderful…those are nice friends, aren't they? I know I'd enjoy your zabaglione…but again, my family would give it the evil eye! How did I give birth to 3 of these people???? Have a great evening…I missed this last week, so I'm glad you shared again.

  31. Camilla ~ Caffay Way says

    Very funny post – this is part of what I love with the swap, it makes you do things you otherwise might not have and there is always a great learning experience in that. Love the addition of strawberries and almonds!

  32. Kim Bee says

    I keep thinking about joining Dorie but I think I would hate so many of them. Glad you have friends willing to gobble up your goodies. Mini-me is picky like me, but B is really adventurous. He'll eat just about anything as will hubs.

  33. Kim Bee says

    Thanks Camilla. I have to say the swap has become my fave extracurricular activity. I love trying to figure out what to do with the recipes. The group has just been so welcoming.


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