| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
April 1992 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Strawberries; hulled and |
|
|
; quartered |
|
|
; lengthwise |
| 2 |
tb |
Marsala |
| 2 |
lg |
Eggs |
| 2 |
tb |
Sugar |
INSTRUCTIONS
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 160F. on a candy thermometer, and spoon the
zabaglione over the strawberries.
Serves 2.
Gourmet April 1992
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