21 gen 2010

zabaglione cream with ladyfingers


4 egg yolks

100 gr sugar

250 g mascarpone

8 tablespoons Marsala


4 tablespoons brandy



Add the sugar to yolks and beat until you get a cream smooth and homogeneous, add the Marsala and cook in bain-marie until it is assembled well. Add the mascarpone and mix thoroughly. Prepare bowls in a base of sponge soaked in water and a little brandy and cover everything with zabaglione cream. Refrigerate for at least 5 hours (preferably prepare it the morning for the evening). Just before serving sprinkle with cocoa.

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