Strawberries With Zabaglione Recipes

Steps:

• Toss 1 quart sliced strawberries with 1 tablespoon sugar in a bowl; let macerate 10 minutes. Put 5 egg yolks, 1 egg white, 3 tablespoons sugar, 1 tablespoon marsala wine, 1/2 teaspoon vanilla and a pinch of salt in a large heatproof bowl. Set the bowl over a saucepan of barely simmering water (do not let the bowl touch the water) and whisk vigorously over medium to medium-high heat until thick and creamy, 8 to 10 minutes. Immediately pour over the berries and serve with biscotti.

Steps:

• Gently stir the strawberries and sugar together in a bowl. Cover and let sit at room temperature until juices release, about 1 hour.
• Divide fruit between 2 small, clear serving bowls or stemmed cocktail glasses.
• Place egg yolks, sugar, and marsala into metal mixing bowl. Set over burner on low heat. Hold rim of bowl with a potholder. Whisk until mixture forms loose peaks, 7 or 8 minutes. Mixture should feel warm to the touch.
• Spoon custard over the strawberries. Serve while custard is still warm.

Steps:

• For the zabaglione: In a medium bowl, whisk together the egg yolks, wine, sugar, and cayenne pepper. Place the bowl over a pan of gently boiling water and whisk vigorously until thick and foamy, 6 to 8 minutes. Set aside.
• For the chocolate sauce: Reduce the pan of water to a simmer. Place the chocolate chips and cream in a small bowl. Place the bowl over the pan of simmering water and stir until the chocolate has melted and the mixture is smooth, about 5 minutes.
• Spoon the chocolate sauce into 4 small dessert bowls. Arrange the sliced strawberries on top. Spoon the zabaglione on top of the strawberries and sprinkle with the pistachio nuts, if using.

Steps:

• Make the zabaglione:
• In a large stainless-steel bowl or the top pan of a double boiler, whisk the egg yolks with the honey until blended. Set the bowl over--not touching--simmering water and whisk vigorously until the mixture lightens in color and thickens and the whisk leaves a trail, about 3 minutes. Add the wine and continue whisking constantly until the mixture is pale, thick, and greatly expanded in volume, about 10 minutes. The mixture will curdle if it gets too hot, so whisk it off the heat for a few seconds if you fear the eggs are cooking too fast.
• When the zabaglione is light, fluffy, and capable of holding a soft peak, transfer the bowl to a larger bowl filled with ice water to cool the zabaglione quickly. When cool, fold in the yogurt. Use immediately or cover and refrigerate for up to 2 days.
• Serve fresh strawberries on plates and put a dollop of zabaglione alongside.

Steps:

• Prepare an ice bath with a large bowl filled with ice and a little water. Set aside.
• Set up a double boiler with a heat-proof bowl set on top of a 4-quart pot with 1 to 2 inches of simmering water. The water should not touch the bottom of the bowl. Off of the heat, add the sugar and egg yolks and whisk together until they lighten. Whisk in the prosecco and rum, if using.
• Put the bowl over the simmering pot and whisk constantly until the mixture thickens and becomes thick and frothy, 3 to 5 minutes. You'll know it's done if it forms a ribbon (figure 8) when drizzled back into the bowl. Remove from the heat and set in the ice bath to cool.
• Meanwhile whip the cream to soft peaks and set aside. When the zabaglione is cooled, add a spoonful of the cream to the zabaglione to lighten it and stir with a whisk. Gently fold in the remaining cream in 2 intervals.
• Put the halved strawberries into 4 dessert bowls. Spoon over the zabaglione and serve immediately.

Steps:

• Divide strawberries among 6 stemmed glasses.
• Beat together yolks, sugar, and Marsala in a large metal bowl with a whisk or handheld electric mixer until combined, then put bowl over a saucepan of barely simmering water and continue to beat until thickened and tripled in volume, 2 to 4 minutes.
• Spoon over strawberries and serve immediately.

Steps:

• 1. To make the zabaglione: In a medium bowl, whip the heavy cream to stiff peaks. Cover and refrigerate.
• 2. In a stainless-steel bowl, whisk the egg yolks with the sugar, vin santo, and balsamic vinegar. Place the bowl over a saucepan of simmering water or transfer to the top of a double boiler and whisk vigorously, using a balloon whisk. Continue whisking over the simmering water until the mixture is thick and foamy. Remove the bowl from the heat and continue whisking until the zabaglione is completely cool. Gently fold the zabaglione into the whipped cream and chill for 30 minutes.
• 3. While the zabaglione is chilling, place the strawberries and peaches in a large bowl. In a small saucepan, combine the vin santo, honey, and sugar and bring to a boil. Stir to completely dissolve the sugar, then cook the mixture until reduced slightly. Pour the hot syrup over the fruit and toss to coat. Spoon the fruit into dessert dishes or wine glasses and top with a dollop of the zabaglione.

Steps:

• 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 160°F. on a candy thermometer, and spoon the zabaglione over the strawberries.