Berry Zabaglione
Cuisine, March 1979
30 minutes — 6 Servings | Print RecipeEmail Recipe | |||||||||||||||||||
Ingredients
| ||||||||||||||||||||
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. |
||||||||||||||||||||
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. |
- Login to post comments
Recent comments
12 years 7 weeks ago
12 years 10 weeks ago
12 years 10 weeks ago
12 years 17 weeks ago
12 years 17 weeks ago
12 years 18 weeks ago
12 years 18 weeks ago
12 years 18 weeks ago
12 years 19 weeks ago
12 years 22 weeks ago