Duncan Welgemeod
from
Heaven's Kitchen At Large
Duncan Welgemoed's light, luscious egg yolk and wine dessert is served with berries and crisp Italian biscuits
Duncan Welgemoed's light, luscious egg yolk and wine dessert is served with berries and crisp Italian biscuits
Zabaglione with wild berries and cantuccini
Method
2. Add 4 half egg shells of marsala and place the bowl over a pan of gently simmering water, making sure the water doesn't touch the base of the bowl. Continue whisking until the mixture is pale and very foamy and has increased dramatically in volume - this will take at least 10 minutes.
3. To serve: place the berries in 4 glass serving dishes and ladle the zabaglione on top. Serve immediately with the cantuccini biscuits.
Prep:
10 min
Cook: 15 min
Cook: 15 min
Ingredients
4 egg yolks4 tbsp caster sugar
Marsala wine
1 punnet mixed berries
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