Fresh berries are an elegant addition to this classic Italian dessert. The word zabaglione is from the Neapolitan zapillare, meaning to foam. In France, this dessert is known as sabayon.
Prep Time: 15 minutes | Makes: 4 servings
Ingredients
1.2 pkg. (6 oz) Driscoll's Raspberries, Blackberries, Blueberries, or Golden Raspberries
2.3 cups Driscoll's Strawberries, sliced can also be used
3.4 large egg yolks
4.1/3 cup granulated sugar
5.1/2 dry Marsala wine
Instructions
1.Divide berries evenly between four 8-ounce dessert dishes or stemmed glasses.
2.Fill the bottom of a double boiler (or a saucepan with a metal bowl fitted snuggly on top) with 1-2 inches of water or just below bowl. Bring water to a simmer.
3.Beat egg yolks and sugar in top of double boiler or bowl with an electric mixer or wire whisk until fluffy and light in color, about 5 minutes. Maintain water at a low simmer while beating.
4.Add Marsala 1 tablespoon at a time, continuously beating until mixture forms very soft peaks, about 8 minutes.
5.Pour zabaglione over berries and serve immediately.
The New Busy think 9 to 5 is a cute idea. Combine multiple calendars with Hotmail. Get busy.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment