ScarlettTorta Di Meringa Con Frutta (Meringue with Zabaglione and Fruit)
June 19th 2008 14:31
Torta Di Meringa Con Frutta (Meringue with Zabaglione and Fruit)
About Zabaglione (Zabaione)
Zabaione is an Italian dessert made with egg yolks, sugar, a sweet liquor (usually Marsala wine), and sometimes one of cream, mascarpone, or whole eggs. It is a very light custard, which has been whipped to incorporate a large amount of air. Zabaglione is traditionally served with fresh figs and is sometimes also spelled sabayon, while its real Italian name is zabaione. It is also popular in Argentina, where it is known as sambayón. In Venezuela, a related egg-based dessert drink is called ponche de crema.
About Marsala
Marsala is the name for a wine produced in the region surrounding the Italian city of Marsala in Sicily. Marsala wine has Denominazione di origine controllate, or DOC, status.
While the city’s natives sometimes drink “vintage” Marsala, the wine produced for export is universally a fortified wine or port. Marsala wine was originally fortified with ehtyl alcohol to ensure that it would last long ocean vyages, but it is made that way now due to its popularity in foreign markets.
INGREDIENTS
Serves 6
6 egg whites
1½ cups confectioners’ sugar
pinch of salt
4 drops vanilla extract
butter to grease the pan
1 quantity Zabaglione
2 bananas
4 kiwi fruit
2 tablespoons superfine sugar
For the Zabaglione (Zabaione)
4 egg yolks
¼ cup superfine sugar
½ cup dry Marsala wine
1. Preheat the oven to 180ºF.
2. Beat the egg whites until stiff, then fold in with confectioners’ sugar, salt, and vanilla.
3. Butter a 9-inch springform pan and pour in the mixture. Bake for 1½ hours.
4. To prepare the Zabaglione, place the egg yolks and sugar in a saucepan and whisk until pale and creamy.
5. Gradually beat in the Marsala, then place the saucepan in a larger pan of simmering water over very low heat (or us a double-boiler).
6. Cook, beating continuously, until the mixture thickens.
7. The cream must not boil because it will curdle.
8. Cover with plastic wrap touching the surface to prevent a skin forming as the mixture cools. Set aside.
9. Peel the bananas and kiwi fruit and slice thinly. Sprinkle with the sugar.
10. When the meringue is cooked, place on a cake rack to cool.
11. When cool, pour the zabaglione over the top.
12. Leave to cool and harden.
13. Arrange the fruit on top and serve.
Tips:
When prepare the zabaglione, the Marsala can be replaced with other strong dessert wines, such as Vin Santo, Port, or even with sherry.
**From “The Encyclopedia of Italian Cooking” and “Wikipedia, the free encyclopedia”**
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