Strawberry zabaglione
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.
- 2 eggs
- 30g golden caster sugar
- 2 tbsp Marsala
- 90ml double creamsoftly whipped
- 25 strawberries7 puréed and 18 left whole
- to decorate small biscuits
Nutrition: per serving
- kcal144
- fat10.3g
- saturates5.1g
- carbs8.9g
- fibre0.6g
- protein3.2g
- salt0.09g
Method
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.
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.
