Strawberries With Zabaglione Recipes

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.

Steps:

• Toss 1 quart sliced strawberries with 1 tablespoon sugar in a bowl; let macerate 10 minutes. Put 5 egg yolks, 1 egg white, 3 tablespoons sugar, 1 tablespoon marsala wine, 1/2 teaspoon vanilla and a pinch of salt in a large heatproof bowl. Set the bowl over a saucepan of barely simmering water (do not let the bowl touch the water) and whisk vigorously over medium to medium-high heat until thick and creamy, 8 to 10 minutes. Immediately pour over the berries and serve with biscotti.

Steps:

• Prepare an ice bath with a large bowl filled with ice and a little water. Set aside.
• Set up a double boiler with a heat-proof bowl set on top of a 4-quart pot with 1 to 2 inches of simmering water. The water should not touch the bottom of the bowl. Off of the heat, add the sugar and egg yolks and whisk together until they lighten. Whisk in the prosecco and rum, if using.
• Put the bowl over the simmering pot and whisk constantly until the mixture thickens and becomes thick and frothy, 3 to 5 minutes. You'll know it's done if it forms a ribbon (figure 8) when drizzled back into the bowl. Remove from the heat and set in the ice bath to cool.
• Meanwhile whip the cream to soft peaks and set aside. When the zabaglione is cooled, add a spoonful of the cream to the zabaglione to lighten it and stir with a whisk. Gently fold in the remaining cream in 2 intervals.
• Put the halved strawberries into 4 dessert bowls. Spoon over the zabaglione and serve immediately.

Steps:

• Divide the strawberries and 1 tablespoon of the Marsala between 2 goblets and let the strawberries macerate for 15 minutes. In a metal bowl whisk together the eggs and the sugar, set the bowl over a saucepan of simmering water, and whisk the mixture until it begins to thicken. Whisk in the remaining 1 tablespoon Marsala, continue to whisk the mixture until it is thick and foamy and registers 160°F. on a candy thermometer, and spoon the zabaglione over the strawberries.

Steps:

• Divide strawberries among 6 stemmed glasses.
• Beat together yolks, sugar, and Marsala in a large metal bowl with a whisk or handheld electric mixer until combined, then put bowl over a saucepan of barely simmering water and continue to beat until thickened and tripled in volume, 2 to 4 minutes.
• Spoon over strawberries and serve immediately.