Strawberries Baked in Kogel Mogel (Zabaglione)


For those of you who are regular readers, you will know that my mum’s side of the family are Polish and that we went to visit them at the end of last year.


The food there was absolutely amazing. The dinners my uncle cooked. The desserts we all baked together. The pastries we bought at the bakery. Delicious, all of it. And I’ve been missing it, because the food here isn’t the same.


So Kogel Mogel is a Polish dessert that is similar to zabaglione or sabayon, but without the Marsala. It is simply whisked egg yolks and sugar, and typically flavoured with additions like honey, cocoa or rum.


During communist times, when there were no chocolate bars for sale in Poland, children would whisk up egg yolks and sugar and add cocoa for a sweet treat.

Here, I have baked kogel mogel with strawberries for a warm, easy and yummy dessert.


STRAWBERRIES BAKED IN KOGEL MOGEL (ZABAGLIONE)
Adapted from Make Life Easier.

4 egg yolks
4 tbsp icing sugar
2 drops vanilla extract
1 punnet strawberries

Preheat the oven to 190 C. Place 3-4 ramekins on a baking tray.

In a medium bowl, whisk together the egg yolks, icing sugar and vanilla until smooth, light and creamy.

Spoon a tablespoon of the mixture into each ramekin. Fill each ramekin with strawberries, then divide the remaining kogel mogel between the ramekins.

Bake for 5-8 minutes, until just set on top. Enjoy warm. Serves 2-4.

5 Thoughts on “Strawberries Baked in Kogel Mogel (Zabaglione)

  1. Love how this recipe is so easy to make and looks great!

  2. I’m so glad I found this! I LOVE kogel mogel :)

  3. the real kogel mogel is not hot, the basic is 2 yeallows 3 spoons of sugar mixed up together and that s all… no heating

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