Ingredients
300ml/1/2 pint double cream
4 free range egg yolks
5 tablespoons caster sugar
8 tablespoons Marsala
225g/8oz strawberries, hulled
Sprigs of mint for decoration
Method
1
Whip the double cream until stiff, then cover and chill thoroughly
in the refrigerator.
2 Put the egg yolks and sugar in the top of a double-boiler, or in a
basin sitting over a small pan of gently simmering water. Beat the egg
yolks and sugar until thick.
3 Add the Marsala and beat with a wire whisk or a hand-held electric
whisk until the zabaglione is thick, light and hot. Be patient -- it
will take 10~15 minutes to thicken.
4 Remove the zabaglione from the heat and cool a little, then fold gently
into the chilled whipped cream with a metal spoon.
5 Divide the strawberries, reserving a few for decoration, between six
tall glasses or serving bowls and spoon the creamy zabaglione over the
top.
6 Chill in the refrigerator until needed. Alternatively, you can pop
them into the freezer for up to one hour. Just before serving, decorate
the zabaglione with the reserved strawberries and some sprigs of fresh
mint.
Recipe
and photograph courtesy of HarperCollins -- New Vegetarian Cookbook
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