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From Chef Michael Rossi


1 pound - Strawberries
4 each - Large Eggs Yolks
1/4 cup - Granulated white sugar
1/4 cup - Dry Marsala Wine


  • Place the egg yolks, sugar and Marsala in a non-reactive bowl on top of a double boiler set over simmering water, and whisk continuously until mixture is fluffy, pale and creamy and has a thick and foamy consistency.

  • Remove from heat.

  • Pour into 4 martini glasses or dessert bowls.

  • Add strawberries.

  • For a cold version, whisk 1 cup of heavy cream to medium peeks and fold into Zabaglione after mixture is cooled over an ice bath.

Serves 4

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