From 1999 Disney Institute “Taste of the World: Italia Cucina” Class
Serves about 6
(I had intended to make this so that there would be some pictures, but I just didn’t get around to it. I will update with pictures in the future.)
3 pints strawberries (good and ripe)
3 tablespoons balsamic vinegar (really good quality)
1 tablespoon water
3 tablespoons granulated sugar
1/2 teaspoon black pepper, freshly ground
6 egg yolks
1/3 cup granulated sugar
1/2 cup Marsala wine (sweet)*
*Other options: sherry, Madeira, sparking or dessert wines, bourbon, rum, Calvados or Frangelico. Citrus juice and zest or spices may also be added along with the wine.
You will also need:
Heat proof mixing bowl and pan of simmering water (double boiler type set-up)
Strawberries: Trim the tops from the strawberries. Cut the berries into quarters and place in a mixing bowl. Add the balsamic vinegar, water and sugar. Stir gently to evenly coat the berries with the vinegar mixture. Add freshly ground pepper (1/4 – 1/2 teaspoon to taste). Allow to stand at room temperature for one hour for sugar to fully dissolve and flavors to blend.
Zabaglione: In a heat-safe mixing bowl, combine the egg yolks, sugar, and salt. Whip with a wire whisk until the eggs are pale and creamy, about 3 minutes. Slowly add in the marsala wine.
Place the bowl over gently simmering water (water should not touch the bowl). Continue whisking until the custard is thick and doubled in volume, 5-8 minutes, or just until it holds its shape.
To serve: Be creative with presentation. Possibly layer strawberries and Zabaglione in a wine glass or spoon some of the strawberries into an ice cream dish and top with Zabaglione.
The Zabaglione pairs well with any fresh fruit (berries and stone fruit especially) or even poached pears. You may also serve with biscotti or other cookies for dipping.