| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs | Desserts, 1, Fruit, Famous chef | 2 | Servings | |
INGREDIENTS
| 2 | c | Strawberries; quartered |
| 3 | Egg yolks | |
| 1/2 | c | Sugar |
| 1/2 | c | Moscato d'Oro; OR any sweet wine |
| 1 | pn | Salt |
INSTRUCTIONS
Divide the strawberries into 2 wine glasses. Fill a saucepan 1/3 full with water and bring to a gentle boil. In a stainless steel bowl, whisk together the egg yolks and sugar. Add the wine and salt. Set the bowl into the saucepan of boiling water. Make sure it fits snugly without touching the water. Whisk the wine mixture vigorously until thick, for 2-3 minutes. Remove the bowl from the heat and spoon the zabaglione over the berries and serve. Source: Executive Chef Annie Roberts of Robert Mondavi Vineyards Serving Ideas : Robert Mondavi Moscato d'Oro (or any sweet dessert wine). Recipe by: Annie Roberts Posted to TNT - Prodigy's Recipe Exchange Newsletter by mollywalsh@juno.com (Molly Walsh) on Oct 16, 1997
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