Frozen zabaglione
SERVES 6
Preparation 20 minutes plus 2 hours freezing
Cooking 20 minutes
4 egg yolks
115g caster sugar
150ml dry Marsala
150ml whipping cream
a punnet of strawberries, washed and hulled
a punnet of raspberries
Put the egg yolks and sugar into a large, heatproof bowl and whisk until the mixture is very pale and leaves a trail when the beaters are lifted.
Whisk in the Marsala. Stand the bowl over a saucepan of simmering water and continue whisking until the mixture has at least doubled in volume.
Remove from the heat, stand the bowl in cold water and whisk until the mixture is cool.
Whip the cream together until it just holds its shape. Add the egg mixture and whisk together.
Pour the mixture into a freezer container and freeze for about 1 hour 30 minutes, until firm.
Transfer to the fridge 45 minutes before serving. Serve the zabaglione with the fruit.
Back to recipe index
