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Strawberry zabaglione
Published: March 25, 2015 at 3:08 PM
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Serves 6
Easy
Total time: 30 mins
+ chilling time
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Marsala, the key flavour in this, is a perfect match for strawberries in this fresh twist on the Italian dessert zabaglione. Don’t over-beat the cream, otherwise combining it with the zabaglione will be difficult. Whisk until it is barely in soft peaks and then gently fold together.
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Ingredients
Nutrition
-
2 eggs
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30g golden caster sugar
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2 tbsp Marsala
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90ml double cream
softly whipped
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25 strawberries
7 puréed and 18 left whole
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to decorate small biscuits
Nutrition: per serving
- kcal144
- fat10.3g
- saturates5.1g
- carbs8.9g
- fibre0.6g
- protein3.2g
- salt0.09g
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Method
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step 1
Put the eggs, sugar, marsala and a pinch of salt in a large glass bowl. Fill another larger bowl with iced water and set aside. Put the first bowl over (not in) a pan of simmering water. Whisk the mixture with electric beaters until very thick or about 3 times the volume. Remove from the heat and set inside the bowl of iced water then whisk again until cold.
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step 2
Fold in the whipped cream and pour into glasses. Swirl a spoonful of the purée through each. Decorate with whole strawberries then chill for at least 3 hours before serving.
Check out our other Italian dessert recipes here...
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