Ingredients
5 yolks
1/3 sugar
¾ cup Marsala
For the cream:
2 cups heavy cream
2 tablespoon of confectionary sugar
For the Strawberries
Ingredients
4 pints strawberries
Brown sugar to taste
2 tablespoon balsamic vinegar
Preparation
Bring water to a boil in the bottom of a double boiler. Whisk the yolks with the sugar until the mixture turn light yellow color and the sugar is totally incorporated. Add the Marsala slowly, mixing steadily. When the water is boiling, turn off the heat and set the pan with the yolk mixture over it. Continue whisking the mixture constantly until it is very thick and fluffy (about 5 minutes). Let it cool completely before adding the cream.
Whip the cream with the sugar until it is thick but soft. Gently, fold the zabaglione into the cream. Wash the strawberries and carefully cut them in quarters. Add the sugar and balsamic vinegar and le it sits for 10 minutes. Mix everything together until the sugar is totally dissolved.
To assemble the desserts
1 cup of amaretti crumbs
Fill a brandy cup half way with the strawberries. Add the zabaglione to the top. Garnish with amaretti crumbs.
