March 30, 2007, Newsletter Issue #146: Strawberries with Zabaglione Sauce
Tip of the Week
A delicious preparation for fresh strawberries.
1 pound strawberries, hulled and sliced
6 tablespoons dry Marsala wine
4 egg yolks
4 tablespoons sugar
4 mint leaves for decoration
Place the strawberries in a bowl and mix with 2
tablespoons of the Marsala and set aside.
In the top half of a double boiler, whisk the egg yolks
and sugar to a creamy consistency. In the bottom half of the double boiler, bring a small amount of
water to a boil.
Place the egg mixture in the top of the double boiler, making sure it doesn´t touch the water, Beat well until it starts to thicken, about 5 minutes.
Be careful not to beat too long and cook the eggs. Remove from the heat and stir in the remaining Marsala wine, whisking until well incorporated.
Return to the top of the double boiler and whisk until thickened,about 3-5 minutes. It should form "ribbons". Remove from heat and set aside.
Divide he strawberries among four wine glasses and top
with zabaglione cream. Decorate with a mint leaf before serving.
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