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Zabaglione (Also Sabayon) |
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SERVES FOUR
1/2 cup strawberries, chopped
4 tbsp Marsala, Madeira or sweet sherry
1 tbsp sugar
4 egg yolks
1/4 cup caster (superfine) sugar
4 tbsp Marsala, Madeira or sweet sherry
Amaretti biscuits, to serve |
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1 |
Marinate
chopped strawberries in a little extra Marsala, Madeira or
sweet sherry for 1 hour.
Add sugar and spoon into tall glasses.
Set aside. |
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2 |
Place the
egg yolks and sugar in a large heatproof bowl.
Whisk with an electric beater until the mixture is
pale and thick.
Gradually add the Marsala, Madeira or sweet sherry to
the egg mixture, 1 tbsp at a time, whisking well after
each addition. |
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3 |
Place the bowl over a pan of gently simmering water.
Whisk for 5—7 minutes, until thick: when the beaters
are lifted, they should leave a thick trail on the
surface of the mixture. |
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4 |
Do not be tempted to give up when beating the mixture, as
the zabaglione will be too runny and will be likely to
separate if it is under beaten. |
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5 |
Pour over the marinated strawberries in tall glasses.
Serve with amaretti for dipping. |
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