| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Dessert |
1 |
Servings |
INGREDIENTS
| 4 |
|
Vol-au-vents |
| 7 |
oz |
Raspberries or strawberries |
| 1 |
tb |
Granulated sugar |
| 1 |
tb |
Maraschino or triple sec. |
|
|
***For the zabaione*** |
| 4 |
|
Eggyolks |
| 4 |
ts |
Sugar |
| 2 |
tb |
Vnsanto or dry sherry |
INSTRUCTIONS
Place the berries in a bowl, sprinkle with the sugar and liqueur and leave
them to them to marinate. Place in a bowl the eggyolks, vinsanto and sugar,
mix and place over a sauce pan with just simmering water. Whisk
continuously for about 3-4 minutes or until very fluffy and creamy. Take
off the heat. Put some of berries in the vol-au-vents pour the zabaione
over it a little to the side, sprinkle the rest of the berries on the plate
and decorate with a dusting of icing sugar.Le Pagine Della Cucina Italiana
Italian Cuisine Home Page
Recipe by: Italian Cuisine Home Page
Posted to MC-Recipe Digest V1 #818 by Walt Gray <waltgray@mnsinc.com> on
Sep 28, 1997
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