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4 vol-au-vents
Raspberries or strawberries 200gr. 7oz.
1 tablespoon granulated sugar, 1 table spoon maraschino or triple sec.
For the zabaione:
4 eggyolks, 4 teaspoons sugar, 2 tablespoons vinsanto or dry sherry.
Place the berries in a bowl, sprinkle with the sugar and liqueur and leave them to them to marinate. Place in a bowl the eggyolks, vinsanto and sugar, mix and place over a sauce pan with just simmering water. Whisk continuously for about 3-4
minutes or until very fluffy and creamy. Take off the heat. Put some of berries in the vol-au-vents pour the zabaione over it a little to the side, sprinkle the rest of the berries on the plate and decorate with a dusting of icing sugar
Raspberries or strawberries 200gr. 7oz.
1 tablespoon granulated sugar, 1 table spoon maraschino or triple sec.
For the zabaione:
4 eggyolks, 4 teaspoons sugar, 2 tablespoons vinsanto or dry sherry.
Place the berries in a bowl, sprinkle with the sugar and liqueur and leave them to them to marinate. Place in a bowl the eggyolks, vinsanto and sugar, mix and place over a sauce pan with just simmering water. Whisk continuously for about 3-4
minutes or until very fluffy and creamy. Take off the heat. Put some of berries in the vol-au-vents pour the zabaione over it a little to the side, sprinkle the rest of the berries on the plate and decorate with a dusting of icing sugar
