Zabaglione with Strawberries

Serves 4

Instructions

  • Put the egg yolks, the marsala, and then the sugar into a large stainless-steel bowl. Set the bowl over a large saucepan filled with 1 inch of barely simmering water. Using a hand-held electric mixer on low speed or a whisk, beat the egg-yolk mixture until it is hot and the mixture forms a ribbon when the beaters are lifted, 5 to 8 minutes. Don't cook the zabaglione for too long, or it will curdle.
  • Put the strawberries in stemmed glasses or in bowls. Top with the hot zabaglione and either serve the dessert immediately or refrigerate it for up to an hour.

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