Ingredients
8large egg yolks
¾cupdry marsala
½cupsugar
1pinchstrawberries
Preparation
Put the egg yolks, the marsala, and then the sugar into a large stainless-steel bowl.
Set the bowl over a large saucepan filled with 1-inch of barely simmering water.
Using a hand-held electric mixer on low speed or a whisk, beat the egg yolk mixture for 5 to 8 minutes until it is hot and the mixture forms a ribbon when the beaters are lifted.
Don’t cook the zabaglione for too long, or it will curdle.
Put the strawberries in stemmed glasses or in bowls.
Top with the hot zabaglione and either serve the dessert immediately or refrigerate it for up to 1 hour.
