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SABAYON WITH STRAWBERRIES AND SWEET MARSALA WINE
12 egg yolks
1 cup granulated sugar
1 zest of a lemon
1 to 2 cups sweet Marsala wine
Fresh squeezed lemon juice
Very cold heavy cream (to make whipped cream)
Amaretto cookies
Fresh Berries, such as strawberries, raspberries or blueberries
Fresh mint, for garnish
Cognac or Armagnac to macerate, (or soak) the berries in
Over a double boiler, (you can use a medium pot and a heat-proof glass bowl that can fit on top of the pot without falling through or touching the 1 inch of water that you will need to add to the pot. Bring the pot with water to a low simmer.
In the glass bowl add the egg yolks and sugar and whisk together.
Place the glass bowl on top of the pot and continuously whisk the egg yolk mixture until it’s hot and foamy. (Don’t cook for too long or it will curdle!)
Gradually add the Marsala wine and some fresh squeezed lemon juice, whisking constantly.
Then place the bowl over ice and whip the mixture cold.
In a separate bowl, beat the heavy cream until it forms soft peaks.
When chilled, fold in the whipped cream and refrigerate.
For the Berries
Use seasonal berries such as strawberries, raspberries, blueberries, or perhaps Kiwi fruit.
Use what’s seasonably available.
Place washed and dried berries into a bowl and a little sugar and some Cognac or Armagnac.
Let macerate for a while.
Place a few broken pieces of Amaretto cookies in the bottom of the glass of your choice.
Next, place the macerated berries on top of the cookies.
Then pour the Marsala Sabayon over the berries.
Garnish with a fanned strawberry and a fresh sprig of mint.
