Strawberry Zabaglione

Fragole Allo Zabaglione

Cooking With Nick Stellino
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Ingredients:

1 pound strawberries, hulled and sliced
6 tablespoons dry Marsala wine
4 egg yolks
4 tablespoons sugar
4 mint leaves, for decoration
Serves 4
Printable Version
Place the strawberries in a bowl, mix with 2 tablespoons of the Marsala and set aside. In the top half of a double broiler, whisk the egg yolks and sugar to a creamy consistency. In the bottom half of the double broiler, bring a small amount of water to a boil. Place the egg mixture on top, making sure it doesn't touch the water, and beat well until it starts to thicken, about 5 minutes. Be careful not to beat too long and cook the eggs. Remove from the heat and stir in the remaining Marsala wine, whisking until well incorporated. Return to the top of the double boiler and whisk until thickened, 3-5 minutes. Remove from the heat and set aside.
Divide the strawberries among four wine glasses and top with the zabaglione cream. It can be eaten warm or placed in the refrigerator and eaten cold later. Decorate with a mint leaf before serving.
Chef's Tip:
If you don't have a double boiler, you can just boil water in a saucepan and hold the egg mixture in a bowl over the boiling water while you whisk.
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