This dessert is from Italy and is a super-light pudding flavored with Marsala wine and served with fresh fruit!
- Recipe -
● 6 egg yolks
● 3 egg whites
● 1 t. unflavored gelatin
● 1/4 cup sugar
● 1/2 cup Marsala wine
● 1 T. brandy
● 1 t. vanilla
● 1 cup heavy cream
● 2 T. sugar
● fresh fruit, to garnish
1. Separate the eggs. Set aside.
2. In a small saucepan, combine the gelatin & sugar. Stir in Marsala wine and egg yolks. Stirring constantly, cook over medium-low heat for 12-14 minutes, until thickened. (If you're concerned about cooking the eggs over the stove directly, you can cook them in a bowl over a pan of boiling water.) Remove from heat and stir in brandy & vanilla. Set aside to cool.
3. In mixer, whip heavy cream until stiff. Place into a large mixing bowl. Wash mixing bowl and whisk and beat egg whites with 2 T. sugar until stiff peaks.
4. Fold the gelatin-wine mixture into the whipped cream. Then fold in the egg whites. Spoon into stemmed glasses or bowls and refrigerate.
When you're ready to serve, garnish the tops with fresh fruit. (I love it with raspberries!)
Download pdf recipe for: Zabaglione