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Maple Zabaglione with Ready-Set-Serve Fruit Salad Deluxe

A New England take on the classic custard sauce, this sweet, creamy zabaglione and crunchy tuile add balance to this tangy fruit combo.


Maple Zabaglione
4 C Ready-Set-Serve Preservative-Free Fruit Salad Deluxe
4 large egg yolks
1/4 C granulated sugar
1/3 C maple syrup
1/4 C Marsala wine
Tuile Batter
3/4 C granulated sugar
3 large egg whites
1/2 C butter, melted and cooled to room temperature
1/2 C all-purpose flour


In a stainless-steel bowl whisk all ingredients over a double boiler until light and fluffy. Cool and store for service.
Tuile Batter
Combine all ingredients in a mixing bowl and let rest for a few hours under refrigeration. Place a dollop of batter on a sheet tray and bake for 5 to 10 minutes until light brown. Cool.
To serve: portion one cup fruit per person, topped with equal portions of zabaglione. Top each with a tuile.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.