Yield: 4 Servings
|1 pint||Fresh rasberries|
|1 pint||Fresh strawberries|
|Crushed Italian macaroons (amaretti)|
|4 ounces||Marsala wine|
1. Clean and hull berries. Divide into four wine goblets.
2. Pour zabaglione over fruit and garnish with crushed macroons. Directions for Zabaglione: Mix eggs, sugar, and Marsala. Cook in a double boiler, whipping continuously until soft peaks form.
EAST 54TH STREET, MANHATTAN
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, .