| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs |
|
Desserts, Fruits |
6 |
Servings |
INGREDIENTS
| 3 |
|
Pints, washed, hulled, and |
|
|
Dried strawberries |
| 1 |
qt |
Water |
| 1 3/4 |
c |
Sugar |
| 1 |
ts |
Strawberry coloring |
|
|
Lemon, thick skin removed |
|
|
Dash of vanilla extract |
| 4 |
|
Egg yolks |
| 4 |
tb |
Sugar |
| 4 |
oz |
Marsala wine |
INSTRUCTIONS
Put water, sugar, vanilla, lemon skin in shallow saucepan and boil about 5
minutes. Remove lemon skin. Add berries, cover and bring to a brisk boil
for about 1 minute. Drain in a colander; spread in shallow serving bowl and
keep warm while making the sabayon; put egg yolks, sugar and wine in
stainless steel bowl; beat tiwht whisk until frothy. Place bowl in boiling
water and beat constantly until mixture is foamy and will stand at a peak.
Spread over hot strawberries and serve. Ladyfingers or small, soft cakes
may be served to accompany.
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