Yield: 6 servings
|6 \N||Egg yolks|
|½ cup||Granulated sugar|
|¾ cup||Marsala wine|
|1½ cup||Whipping cream|
|1 can||(14oz) peaches, drained|
|\N \N||Juice and grated rind of 1 lemon|
|¼ cup||Slivered almonds|
|6 \N||To 8 strawberries|
File courtesy of: The Homestead, Nashville TN HST V32 b (615)367-4410 This dessert can also be made with white wine instead of Marsala; call it a sabayon instead. Serve with amaretti biscuits or tuiles.
In heavy saucepan, whisk egg yolks with sugar over low heat until light and fluffy. Whisk in Marsala and cook gently, whisking until mixture has tripled in volume. Remove from heat and let cool slightly. Whip cream; fold into egg mixture. Spoon into 9x5 inch loaf pan. cover with foil and freeze for 5 hours or until firm.
SAUCE: In blender or food processor, puree peaches, amaretto and lemon juice. Fold in lemon rind and slivered almonds.
GARNISH: Cut strawberries through to stem several times, leaving each berry intact. Fan out.
TO SERVE: Spoon sauce onto individual plates. Place slice of zabaglione on top. Decorate with strawberries.
Source: Canadian Living cooking collection: Great Desserts From: Sharon Stevens.