Thursday, June 23, 2011

Mixed Fresh Berries with Zabaglione Sauce

Serves 6 to 8
Preparation time about 30 minutes

1 pint strawberries, hulled and halved
1 pint blueberries
1 pint raspberries

4 egg yolks
¼ cup granulated sugar
¼ cup Marsala wine
½ cup heavy cream

Wash the berries, place in a large bowl and chill.

Wisk the egg yolks and sugar together in the top part of a double broiler over medium high heat.

Whisk in the wine.

Continue beating until the sauce has doubled. It will thicken, become fluffy and turn pale yellow.

Remove the top of the double broiler to a large bowl filled with ice. Continue whisking the sauce until it cools.

Place the heavy cream in the chilled bowl of an electric mixer. Beat until the cream forms peaks. Do not overbeat or you will end up with butter!

Fold the whipped cream into the Zabaglione sauce. Chill until ready to serve.

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