Italian Recipes
|
|
|
| Ingredients |
| 1 |
Large egg yolks |
8 |
| 2 |
Dry marsala |
1/4 cup |
| 3 |
Sugar |
1/2 cup |
| 4 |
Strawberries, sliced |
1 pint |
| Method |
Put the egg yolks, the marsala and the sugar in a large bowl. Set the bowl
over a large saucepan filled with 1-inch of barely simmering water. By
using the hand-held electric mixer on low speed or a whisk, beat the egg-
yolks mixture until it is hot and the mixture forms a ribbon when the beaters
are lifted, for about 5-10 minutes. Don't cook the zabaglione too long until
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.
|
| Servings - 5 |
|
|
|
|
|
|
| Introduction
of the dish |
|
If you want to prepare the dish ahead of time, mix the
zabaglione with whipped cream and refrigerate it for an hour.
|
| Served
With... |
Any Italian dish.
|
|
Disclaimer:
Most of the articles and recipes published here are collected via print
media, email and internet. The recipes were considered to be public
domain. Please use any information at your own risk. the writer will
not be responsible for any damages from the use of the information
provided. If anyone one has any objection regarding copyright or
ownership or any other details please contact classicfood4u.com via
email info@classicfood4u.com with proof and material will be promptly
removed from the site.
