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Strawberry zabaglione

A light, airy mixture of eggs, sugar and Marsala is fluffed up over a gentle heat, then spooned over flavourful strawberries. Serve while still warm for an instant dessert, or prepare ahead and chill before serving if you prefer.

ingredients

serves 4
200 g (7 oz) strawberries, hulled
4 egg yolks
1 tsp vanilla essence
5 tbsp golden caster sugar
120 ml (4 fl oz) Marsala

to decorate:

sliced strawberries
mint leaves

method

1. Chop the strawberries into small pieces and divide them equally between 4 tall dessert glasses.

2. Put the egg yolks in the top of a double boiler, or in a heatproof bowl over a small saucepan of gently simmering water. The water should not touch the bottom of the bowl.

3. Add the vanilla essence, sugar and Marsala to the egg yolks and whisk (preferably using a hand-held electric whisk) for 10 - 12 minutes or until the mixture is pale, thick and warm. Make sure that the water is gently simmering under the bowl as you whisk.

4. When the zabaglione mixture is thick and creamy, spoon it over the strawberries in the dessert glasses. Serve immediately, topped with strawberry slices and mint leaves. Alternatively, you can cool and chill the dessert before serving.

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