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Zabaglione Mousse




Source of Recipe


Internet


List of Ingredients




8 large egg yolks at room temperature
2/3 cup sugar
3/4 cup marsala, warmed
freshly grated nutmeg to taste
grated zest of 2 to 4 lemons
2 cups heavy cream
2 pints strawberries, hulled and halved
8 oz slivered almonds, toasted
shaved or grated bittersweet chocolate for granish


Recipe



Process the egg yolks and sugar in a food processor fitted with a metal blade until lemon-colored. Add the warm marsala very slowly through the feed tube while the machine is running. Season with the nutmeg and briefly process in the lemon zest. Transfer to the top of a double boiler set over simmering water and whisk until completely thickened. Taste and add more sugar and /or marsala if necessary. Transfer to a bowl and chill in the freezer for about 30 minutes. Whip the cream until it holds soft peaks, then fold into the chilled mixture. Refrigerate in a metal bowl, glass bowl, souffle dish, or stemmed glasses until ready to serve. To mascerate the strawberries, place in a large bowl and add sugar if needed and some marsala. Let sit at room temperature for several hours or refrigerate for up to 1 day. Spoon over the mousse and sprinkle with the toasted almonds and shave chocolate. Enjoy!