Zabaglione Mousse

Course : Desserts
Serves: 1
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Ingredients:

8 large egg yolks at room temperature
2/3 cup sugar
3/4 cup marsala -- warmed
1 teaspoon freshly grated nutmeg to taste
4 medium grated zest of 2 to 4 lemons
2 cups heavy cream
2 pints strawberries -- hulled and halved
8 ounces slivered almonds -- toasted
3 pieces shaved or grated bittersweet chocolate for granish
 

Preparation / Directions:

Process the egg yolks and sugar in a food processor fitted with a metal blade until lemon-colored. Add the warm marsala very slowly through the feed tube while the machine is running. Season with the nutmeg and briefly process in the lemon zest. Transfer to the top of a double boiler set over simmering water and whisk until completely thickened. Taste and add more sugar and /or marsala if necessary. Transfer to a bowl and chill in the freezer for about 30 minutes. Whip the cream until it holds soft peaks, then fold into the chilled mixture. Refrigerate in a metal bowl, glass bowl, souffle dish, or stemmed glasses until ready to serve. To mascerate the strawberries, place in a large bowl and add sugar if needed and some marsala. Let sit at room temperature for several hours or refrigerate for up to 1 day. Spoon over the mousse and sprinkle with the toasted almonds and shave chocolate.

 

Nutritional Information:

3663 Calories (kcal); 297g Total Fat; (69% calories from fat); 59g Protein; 230g Carbohydrate; 653mg Cholesterol; 209mg Sodium


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