Strawberries with zabaglione
Instructions
Divide into 4 cups strawberries cut in half.
Put in saucepan the yolks, sugar and mount them with the electric mixer, dilute with Moscato, put on low heat in a water bath and beat with a hand whisk until it thickens zabaglione.
Put each Cup 3 scoops of sorbet, pour over the zabaglione and serve.
Ingredients and dosing for 4 persons
- 400 g of strawberries
- 3 egg yolks
- 30 g of sugar
- Muscat wine
- 12 balls of lemon sorbet