Zabaglione with Strawberries

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  • 2 cups strawberries, quartered
  • 4 amaretti cookies, crushed
  • 3 egg yolks
  • 1/3 cup sugar
  • 1/3 cup Moscato d'Oro, or any sweet wine
  • Pinch salt
  • 2 tablespoons toasted almonds


Divide strawberries into 2 wine glasses. Top with cookies.
Fill a saucepan 1/3 full with water and bring to a gentle boil.
In a stainless steel bowl, whisk together egg yolks and sugar. Add wine and salt.
Set bowl into saucepan of boiling water, ensuring it fits snugly without touching water.
Whisk vigorously until thick, for 2-3 minutes.
Remove from heat and spoon over berries.
Top with toasted almonds and serve.

Recipe from Central Market Shoreline - Culinary Resource Center
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