Ingredients
5 yolks
1/3 sugar
3/4 cup Marsala
For the cream:
2 cups heavy cream
2 tablespoon of confectionary sugar
For the Strawberries
Ingredients
4 pints strawberries
Brown sugar to taste
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Bring water to a boil in the bottom of a double boiler. Whisk the yolks with the sugar until the mixture turn light yellow color and the sugar is totally incorporated. Add the Marsala slowly, mixing steadily. When the water is boiling, turn off the heat and set the pan with the yolk mixture over it. Continue whisking the mixture constantly until it is very thick and fluffy (about 5 minutes). Let it cool completely before adding the cream. Whip the cream with the sugar until it is thick but soft. Gently, fold the zabaglione into the cream. Wash the strawberries and carefully cut them in quarters. Add the sugar and balsamic vinegar and le it sits for 10 minutes. Mix everything together until the sugar is totally dissolved. To assemble the desserts 1 cup of amaretti crumbs Fill a brandy cup half way with the strawberries. Add the zabaglione to the top. Garnish with amaretti crumbs.
RecipeNLG
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Single-bevel knife for clean fish slicing — sashimi and sushi prep
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Tiki cocktail bible — rum drinks, tiki culture, tropical bar
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