Yield: 6 Servings
Measure | Ingredient |
---|---|
3 \N | Pints, washed, hulled, and |
\N \N | Dried strawberries |
1 quart | Water |
1¾ cup | Sugar |
1 teaspoon | Strawberry coloring |
\N \N | Lemon, thick skin removed |
\N \N | Dash of vanilla extract |
4 \N | Egg yolks |
4 tablespoons | Sugar |
4 ounces | Marsala wine |
Put water, sugar, vanilla, lemon skin in shallow saucepan and boil about 5 minutes. Remove lemon skin. Add berries, cover and bring to a brisk boil for about 1 minute. Drain in a colander; spread in shallow serving bowl and keep warm while making the sabayon; put egg yolks, sugar and wine in stainless steel bowl; beat tiwht whisk until frothy. Place bowl in boiling water and beat constantly until mixture is foamy and will stand at a peak. Spread over hot strawberries and serve. Ladyfingers or small, soft cakes may be served to accompany.