(1/2 untreated lemon (juice and zest) 4 tbsp. tbsp. tbsp. dry Marsala (liqueur wine from Sicily)
1. rinse, drain and pluck berries from stems, perhaps cut strawberries in half. Mix in a baking bowl, sprinkle with juice of 1/2 lemon and set aside to cool. 2. Fill a large saucepan with water and heat. Place a smaller, round stainless steel bowl in the water bath. Pour in 4 egg yolks with 4 tbsp. sugar and the grated zest of 1/2 lemon, mix thoroughly with a whisk. Gradually drizzle in 4 tbsp. Marsala wine. 3. beat at low temperature to a frothy cream. Remove from heat, divide evenly among 4 plates and garnish with berries. – Even easier: cook the cream in a simmering pot (with double walls).
– Variations: cook with wine, sparkling wine or possibly brandy – Can be prepared well: Zabaione cream – cool the warm wine foam, stir in 200 g whipped cream, cool well until serving.
approx. 35 min
35 min
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