STRAWBERRIES WITH MARSALA AND LEMON SAUCE
Provided by Giada De Laurentiis
Categories dessert
Time 2h1m
Yield 4 servings
Number Of Ingredients 7
Steps:
- For the sauce: In a small saucepan, combine the wine, sugar, lemon zest, and lemon juice over medium-high heat. Bring the mixture to a simmer, stirring constantly until the sugar has dissolved. Cook until the liquid has reduced by half, 25 minutes. Remove the pan from the heat and stir in the nutmeg. Allow the sauce to cool for 30 minutes. Refrigerate for at least 1 hour before serving (can be made 3 days in advance).
- To serve: Scoop the gelato into 4 dessert bowls and arrange the strawberries on top. Drizzle with the sauce and top with the crushed cookies.
STRAWBERRY-MARSALA CAKE
Joe Trivelli, the head chef of the River Café in London, has a recipe for an apple cake in his 2018 cookbook, "The Modern Italian Cook." It's simple to prepare but complex in flavor, because its batter includes vin santo and brown butter. Both the fruit and fortified wine are ingredients associated with Northern Italy. In Sicily, Marsala would be the spirit of choice; it has more depth than its counterpart thanks to a subtle savory quality, and is often used for macerating strawberries. It's a perfect pairing, improved upon when baked into this cake, especially when berries are in season.
Provided by Charlotte Druckman
Categories cakes, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Brown the butter: Melt the 9 tablespoons butter in a small saucepan over medium heat, swirling it occasionally. As it melts, the butter will sizzle and foam. Continue cooking until the foam dissolves and the solids turn golden brown, about 5 minutes. (If the butter is spattering too much, reduce the heat a bit, and watch carefully to make sure it doesn't burn.) Remove it from the heat and allow it to cool.
- Heat the oven to 400 degrees. Grease a 9-inch square cake pan with butter, line it with parchment, then grease the parchment.
- Hull the strawberries and slice them lengthwise, 1/4-inch thick. Toss them in a bowl with 2 tablespoons superfine sugar and set aside while you prepare the batter. (If strawberries aren't in season and yours are underripe or less sweet than they should be, you may want to add 1 to 2 additional teaspoons superfine sugar.)
- In a large bowl, whisk the egg yolks and 5 tablespoons superfine sugar together until pale. Whisk in the browned butter (scraping to include the solids, if you like), then whisk in the Marsala until incorporated. In a medium bowl, combine the flour, baking powder and salt. Sift over the batter and gently whisk to combine, smoothing out the lumps as best as you can.
- Using a stand mixer fitted with the wire whip on medium speed, or an electric beater, or simply a whisk and a bowl, beat the egg whites until they form soft peaks. Slowly add the remaining 5 tablespoons superfine sugar while beating to form a shiny meringue with stiff peaks, 5 to 7 minutes. Gently fold 1/3 of the meringue mixture into the batter, followed by the rest, then fold in the strawberries, using a slotted spoon to add the berries to the batter, leaving any strawberry juices behind.
- Pour the batter into the prepared pan and bake until the top is golden and the cake is springy to the touch, 30 to 33 minutes.
- Dust with confectioners' sugar and serve right away with some freshly whipped cream or vanilla ice cream.
Nutrition Facts : @context http, Calories 407, UnsaturatedFat 6 grams, Carbohydrate 53 grams, Fat 16 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 9 grams, Sodium 93 milligrams, Sugar 23 grams, TransFat 1 gram
STRAWBERRIES MARSALA
i looked all over to thank the poster for this recipe, then i realized it was from gourmet- this was good the first few days, and then i put it in my outside fridge and forgot about it. i went to clean out that fridge and to my surprise the berries looked just as fesh as when i had made them 5 days previously. so i tasted one, and man were they good! and i wound up with a bowl full, with whipped cream, and bits of pound cake- delicious!
Provided by chia2160
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Toss together strawberries, sugar, and Marsala until sugar is dissolved.
- Let macerate at room temperature, tossing occasionally, 30 minutes before serving- save it for a week and it tastes awesome!
SWEET MASCARPONE AND BERRIES WITH MARSALA
Provided by Rachael Ray : Food Network
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Beat cheese,confectioners' sugar and citrus zest until smooth and combined, about 2 minutes. Line 4 dessert glasses or cocktail glasses with divided lady ingers. Mix berries with sugar and Marsala and let stand for at least 10 minutes. Spoon berries into dessert dishes on top of ladyfingers, then top with mascarpone and more berries.
SWEET MASCARPONE AND BERRIES WITH MARSALA
Provided by Rachael Ray : Food Network
Categories dessert
Time 10h10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Mix cheese, confectioners' sugar and citrus zest until smooth and combined. Mix berries with sugar and Marsala and let stand for at least 10 minutes. Spoon berries into dessert dishes, then top with mascarpone and more berries.
MARSALA ZABAGLIONE WITH STRAWBERRIES
This was my friend's favorite dessert growing up. Zabaglione is an Italian dessert custard served hot. This dish is not so much about the ingredients bu the preparation.
Provided by sofie-a-toast
Categories Dessert
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Before hand, chill 4 serving cups (I like using cocktail glasses).
- Bring 2-3 inches of water in a medium saucepan to a steady simmer.
- In the meantime, take each chilled glass and dip the rim into a small bowl of tap water, and then onto a plate strewn with sugar (each glass will have a sugar rim!). Divide the strawberries evenly and out in cups.
- Whisk the egg yolks and sugar together in a glass, heat resistant bowl until frothy.
- At this point the water should be simmering and emitting a continuous flow of steam. Place egg yolk mixture in glass bowl on top of simmering pan, creating a double boiler. Whisk continuously. Make sure the bowl and water do not touch and that the yolk does not cook. Whisk in the marsala wine a little at a time until mixture doubles or triples in volume over heat. This should take about 5 minutes of whisking (a good workout!). It is done when the consistency becomes a soft mousse. If you are having trouble or your arm gets tired, you can also use a hand held mixer. Immediately spoon the zabaglione over the strawberries and serve.
Nutrition Facts : Calories 230.7, Fat 9, SaturatedFat 3.2, Cholesterol 368.9, Sodium 18.1, Carbohydrate 27, Sugar 25.4, Protein 5.4
STRAWBERRY, MASCARPONE, AND MARSALA BUDINI
Categories Dessert No-Cook Kid-Friendly Strawberry Marsala Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Kosher Small Plates
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Combine mascarpone, 3 tablespoons Marsala, cream, and 2 tablespoons sugar in medium bowl. Stir gently until well blended. Combine strawberries, remaining 3 tablespoons Marsala, and 1 tablespoon sugar in another medium bowl; toss to blend. Cover mascarpone and berry mixtures; refrigerate 30 minutes.
- Place 2 tablespoons crumbled cookies in each of 6 goblets. Divide strawberry mixture with juices among goblets. Top berries with mascarpone mixture, then remaining cookies. Cover and chill at least 30 minutes and up to 2 hours.
- *Mascarpone (Italian cream cheese) and amaretti cookies are available at Italian markets and many supermarkets.
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