In Italy, zabaglione is always served hot, straight from the pan, but add some strawberries and cream, and it makes a delicious cool dessert.
Ingredients
For the Zabaglione
- 300ml double cream
- 4 free-range egg yolks
- 5 tbsp caster sugar
- 8 tbsp sweet marsala
- 225g strawberries hulled
TO garnish
- 6 sprigs of mint
- Reserved strawberries
Method
- Whip the double cream until stiff, then cover and chill thoroughly in the refrigerator.
- 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.
- 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.
- Remove the zabaglione from the heat and cool a little, then fold gently into the chilled whipped cream with a metal spoon.
- Divide the strawberries, reserving a few for decoration, between six tall glasses or serving bowls and spoon the creamy zabaglione over the top.
- 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.
