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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Before hand, chill 4 serving cups (I like using cocktail glasses). | 2. Bring 2-3 inches of water in a medium saucepan to a steady simmer. | 3. In the meantime, take each chilled glass and dip the rim into a small bowl of tap water, and then onto a plate strewn with sugar (each glass will have a sugar rim!). Divide the strawberries evenly and out in cups. | 4. Whisk the egg yolks and sugar together in a glass, heat resistant bowl until frothy. | 5. At this point the water should be simmering and emitting a continuous flow of steam. Place egg yolk mixture in glass bowl on top of simmering pan, creating a double boiler. Whisk continuously. Make sure the bowl and water do not touch and that the yolk does not cook. Whisk in the marsala wine a little at a time until mixture doubles or triples in volume over heat. This should take about 5 minutes of whisking (a good workout!). It is done when the consistency becomes a soft mousse. If you are having trouble or your arm gets tired, you can also use a hand held mixer. Immediately spoon the zabaglione over the strawberries and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg yolk	4			218.96	2.4412	10.7848	18.0472
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
marsala wine	1/4	cup		-	-	-	-
strawberry			chilled quartered	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.