Gratinated zabaglione with fruit
Instructions
In a container suitable for cooking in a Bain-Marie whip yolks with 8 tablespoons of sugar until the mixture turns white and swollen.
Slowly Incorporate 3 tablespoons of brandy and wine and continue to assemble the whole thing until it becomes homogeneous.
Cook the Bain-Marie zabaglione on medium flame, stirring continuously until it becomes very swollen and thick.
Transfer it to a bowl and let it cool down, mixing it occasionally.
Meanwhile Peel the fruit and cut it into pieces, sprinkle with sugar and brandy kept aside, stir and let stand.
When zabaglione is cold transfer fruit, a bit drained, in individual dishes and divide the zabaglione.
Put the dishes for a few minutes under the grill the oven hot.
Ingredients and dosing for 8 persons
- 1000 g of assorted fresh fruit
- 120 g of sugar
- 5 tablespoons of brandy
- 2 tablespoons of dry white wine or medium
- 8 egg yolks
- Butter