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Cuscina di Frutta Zabaglione




Source of Recipe


Internet


List of Ingredients




Cooked putt pastry square, 2 each, about 4 x 4 inches*
Whipped cream, preferably fresh, about 1.5 cups
Fruit, any type, you pick what you like! I use berries and melons
White sugar, 3 tablespoons
Egg yolks, 3 each
Marsala wine, 6 ounces
Mint leaves, about 7 large ones, sliced thin


Recipe



Cut the prepared puff square in half, height-wise. Place a dab of fresh whipped cream on the center of the plate and stick the bottom half of the puff pastry to it. You now have the bottom of the "pillow".
Over a water bath at a low simmer, in a stainless mixing bowl, whisk the yolks with the sugar and marsala. You will notice the mixture getting fluffier and lighter, a bit thicker watch the flame, too much heat will cook the yolks and ruin your dessert! When it is hot and silky add the mint, stir and remove from heat. This is your zabaglione. Set aside while you place 1/2 of the whipped cream into the bottom of the "pillow" now place 1/2 of the fruit on top of the whipped cream you just placed in the pillow (you may allow some fruit on the plate). Spoon some zabaglione on top of the fruit and cover with the top piece of puff pastry, drizzle the rest of the zagaglione on top and dust with powdered sugar if you like. This is a sure summer refresher!