Rum Zabaglione With Strawberries And Amaretti Recipes

CHEF JOHN'S ZABAGLIONE

Chef John's Zabaglione image

In this classic Italian dessert, sweet, juicy fruit is enveloped in a rich but impossibly light custard.

Provided by Chef John

Categories World Cuisine Recipes European Italian

Time 1h20m

Yield 2

Number Of Ingredients 5

Ingredients

½ cup strawberries - hulled, halved and sliced
1 teaspoon white sugar
3 large egg yolks
3 tablespoons white sugar
¼ cup dry Marsala wine

Steps:

Gently stir the strawberries and sugar together in a bowl. Cover and let sit at room temperature until juices release, about 1 hour.
Divide fruit between 2 small, clear serving bowls or stemmed cocktail glasses.
Place egg yolks, sugar, and marsala into metal mixing bowl. Set over burner on low heat. Hold rim of bowl with a potholder. Whisk until mixture forms loose peaks, 7 or 8 minutes. Mixture should feel warm to the touch.
Spoon custard over the strawberries. Serve while custard is still warm.

Nutrition Facts : Calories 213.2 calories, Carbohydrate 26.8 g, Cholesterol 307.3 mg, Fat 6.7 g, Fiber 0.8 g, Protein 4.3 g, SaturatedFat 2.4 g, Sodium 15.1 mg, Sugar 23.2 g

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