Italian Indulgence

Posted by Lisl Liang on Thursday Mar 20, 2014 1:23 pm

With both summer and the grill heating up, nothing can beat a light and sweet finish to the day’s eats. Cool off with this Italian sweet Marsala wine custard offered by Chef Jonathan Oldano at Matto Matto Italian Café and Wine Bar. It can be served either chilled or warm and accompanied by fresh fruit—in this case fresh strawberries.

Chilled Zabaione con Fragole

Recipe serves one person.

Ingredients: 1 egg yolk; 1 tbsp sugar; 2 half eggshells-full Marsala wine; 2 fresh strawberries; medium-sized pot with water; fresh whipped heavy cream

In a stainless steel bowl, add only the yolk from the egg and one tablespoon of sugar.

Save the eggshells. Whisk in order to incorporate the egg with the sugar. Once evenly whisked, use one half of the eggshell to measure out two "cups" of Marsala wine. Whisk Marsala wine into the egg and sugar mixture. Heat medium sized pot of water until it reaches a rolling boil. Place stainless steel bowl with initial mix on top of pot of boiling water. Begin whisking mixture rapidly until mixture begins to foam. Alternate between leaving bowl over water and removing it as to not "cook" the eggs in the process. Once batter is fully airy and foamy, without any raw eggs at the bottom, remove from heat and place the bowl and its contents in the freezer to chill for approximately 20 minutes. Remove bowl from the freezer and slowly "fold" in whipped cream, approximately 2 tablespoons. Set to the side. Thoroughly rinse strawberries and cut one into slices and place in a glass cup (white wine glass or stemless glass works best). Place the second strawberry on the rim of the glass by simply cutting one slit down the middle and setting it on the glass. Pour mixture over the cut strawberry inside the glass. Cocoa powder or even confectionary sugar could be sprinkled on top at the end for a visual enhancement to this dessert.

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