Fabulous Strawberries with Zabaglione Mousse

8 large egg yolks, room temperature
2/3 cup sugar
3/4 cup warmed Marsala or sherry, optional
Ground nutmeg to taste, start with pinch
Zest or 2 lemons
2 cups heavy cream
2 pints of strawberries, hulled and halved
1/2 cup slivered almonds, toasted
Grated chocolate for garnish

In a food processor, fitted with metal blade, process egg yolks and sugar until lemon-colored. Add the warmed Marsala very slowly through the feed tube while machine is running. Add nutmeg and lemon zest and briefly process. Transfer to top of double boiler set over simmering water and whisk until completely thickened. Taste and add more sugar or Marsala with nutmeg, if needed. Transfer to a bowl and chill in the freezer for 30 minutes. Whip cream until it holds soft peaks, fold into chilled mixture. Refrigerate until ready to serve. Place the strawberries in a large bowl. Add sugar if needed and some Marsala, if desired. Refrigerate until ready to serve. Serve zabaglione in stem glasses, spooning the strawberries over it. Sprinkle with almonds and chocolate to garnish. May also be served over angel food cake.

Serves 6 to 8.

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Cajun Country -- New Iberia, Louisiana