Cuisine, March 1979
| 30 minutes — 6 Servings | ||||||||||||||||||||
Ingredients
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InstructionsReserve 6 to 8 whole strawberries; hull and slice remaining strawberries; divide among 6 to 8 dessert dishes; refrigerate. Combine egg yolks, liqueur, sugar, wine and lemon peel in medium-size saucepan. Cook over medium heat, beating constantly, until thick and lemon colored, 8 to 10 minutes. Remove from heat; beat 2 to 3 minutes. Spoon zabaglione over sliced strawberries; garnish each portion with reserved whole strawberry; serve immediately. |
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NotesTwo pints fresh raspberries or 20 ounces frozen raspberries (thawed, drained) can be substituted for strawberries. You will want to change to a raspberry flavored liqueur as well. |
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