Zabaglione Cream Parfaits
By boscobojo
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Ingredients
- Zabaglione Cream:
- 3/4 cup prepared lemon curd, divided
- 3 cups mixed fresh berries (blueberries, raspberries, blackberries), divided
- Zabaglione Cream (recipe follows)
- 3 gingersnap cookies, crushed
- Fresh mint leaves, optional
- 3 egg yolks
- 1/4 cup granulated sugar
- 3 Tbl. sweet marsala wine
- 1/2 cup chilled whipped cream
Details
Preparation
Step 1
Spoon 2 Tbl. lemon curd into 6 parfait glasses. Top with berries. Spoon Zabaglione Cream over berries and sprinkle with crushed cookies. Garnish each with a mint leaf, is using, and serve immediately.
Zabaglione Cream:
Whisk egg yolks and sugar together in top of double boiler over simmer water to blend. Gradually whisk in Marsala. Continue whisking until mixture is tripled in volume, about 3 to 5 minutes. Set top of double boiler over bowl filled with ice and water and whisk zabaglione until cool. Beat heavy cream in medium bowl to soft peaks; fold into zabaglione. Cover and refrigerate until serving time.
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