Grilled fruits with zabaglione sauce
Recipe by Ursula Ferrigno
SERVES 4
Preparation 15 minutes
Cooking 5 minutes
100g strawberries, hulled
1 kiwi fruit
1 pear
100g raspberries
2 tbsp Vin Santo (or 1 tbsp Marsala)
for the zabaglione
3 egg yolks
75g caster sugar
2½ tbsp Marsala
to finish
1-2 tsp icing sugar, sifted, to sprinkle
Halve or slice the strawberries. Peel and slice the kiwi fruit. Peel, core and slice the pear. Leave the raspberries whole. Combine the fruit in an ovenproof baking dish (or individual grill-proof dishes) and sprinkle with the Vin Santo or Marsala.
To make the zabaglione, put the egg yolks and caster sugar into a heat-proof bowl and whisk until creamy and almost white in colour. Gradually add the Marsala, whisking constantly until the mixture is well combined.
Place the bowl over a saucepan of simmering water and cook over a medium heat, beating constantly with the whisk, until the zabaglione is creamy and thick.
Pour the hot zabaglione over the fruit. Sprinkle with icing sugar. Place under a preheated hot grill for 30 seconds, or wave a blowtorch over the surface until the zabaglione begins to brown. Serve immediately, with vanilla ice cream if you wish.
