Alive and Cooking

Zabaglione Pastry Horns

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(Serves 3-6)

6 egg yolks
3 tbsp caster sugar
3 tsp Marsala
2 sheets puff pastry, cut into 2cm strips
Handful of strawberries and blueberries
Canola oil spray


Spray metal pastry cones with canola oil. Wind the puff pastry strips around the cone, from the bottom, upwards. Gently press the top part of the pastry down to seal.

Place onto a lined baking tray and into a preheated oven at 200°C for 11-14 minutes, or until golden brown. Remove metal horn and allow pastry to cool.

Place the egg yolks into a large mixing bowl and whisk untillight and fluffy.
Place your mixing bowl over a pot of warm water (about 75°C, kept just below simmering) and continue whisking for 5 minutes whilst adding half of the sugar.

Sprinkle in a little a little more sugar and continue whisking for a further 5 minutes.
Sprinkle in the remaining sugar and whisk again for 5 minutes.

Add the Marsala a teaspoon at a time, whisking as you go.

Pour the zabaglione into a cool bowl.
Place 2 blueberries into the bottom of each pastry horn, a strawberry in the centre and fill with zabaglione.

Garnish with strawberries and blueberries on top.

Zabaglione Pastry Horns