Zabaglione (read here other news), this Italian dessert which sometimes doubles as a beverage, has been making waves in the United States for over 40 years.
As a dessert it is sometimes served in restaurants. It is also popular in France, Dalmatia, and in the South American countries of Argentina and Uruguay where it is known as sambayon.
To make this simple treat you will need 1 quart sliced strawberries, 1 tablespoon sugar, 5 egg yolks, 1 egg white, 3 tablespoons sugar, 1 tablespoon Marsala wine, 1/2 teaspoon vanilla, salt, and biscotti.
To prepare, toss 1 quart sliced with 1 tablespoon of sugar in a bowl and allow to macerate for 10 minutes.
Place egg yolks, egg white, 3 tablespoons sugar, wine, vanilla and a pinch of salt in a large heatproof bowl. Set the bowl over a saucepan of barely simmering water. Be careful not to let the saucepan touch the bowl with water.
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.
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