Zabaglione with Vanilla Roasted Strawberries

Ingredients

4 cup / 1 l

strawberries, halved (or quartered if large)

1 tbsp / 15 ml

each maple syrup and lemon juice

2 tsp / 10 ml

vanilla extract

Zabaglione

3

Naturegg Omega 3, egg yolks

1/4 cup / 50 ml

granulated sugar

3 tbsp / 45 ml

sweet Marsala wine

1/2 tsp / 2 ml

finely grated lemon zest

Pinch

salt

1/2 cup / 125 ml

35% whipping cream

biscotti (optional)

Directions

1. Preheat oven to 400°F (200°C). Toss strawberries with maple syrup and lemon juice. Spread in roasting pan. Roast for 30 minutes or until juices are released and syrupy. Stir in vanilla. Cool to room temperature.

2. Zabaglione: Meanwhile, combine egg yolks with sugar, Marsala, lemon zest and salt in a heat-proof glass bowl; set bowl over a pot filled with 1-inch (2.5 cm) barely simmering water. Beat with a handheld mixer for 8 minutes or until mixture forms ribbons on the surface when beaters are lifted.

3. Remove from heat. Set bowl in a larger bowl of ice water to cool quickly. Meanwhile, in a separate bowl, whip cream until stiff. Once zabaglione is cool, use a whisk to fold in whipped cream.

4. To assemble: Divide strawberries between 4 glasses or serving dishes. Spoon zabaglione over berries. Serve immediately with biscotti (if using) or refrigerate for up to 24 hours.

Tips

1. To make the perfect portion for the mini dessert trend, divide the strawberries and zabaglione between 20 half-pint decorative glass jars. Just cap and chill until ready to serve.

2. Use vanilla bean paste instead of extract in the strawberries.

3. Replace Marsala with dark rum, amaretto or another favourite liqueur or spirit.

4. Replace roasted strawberries with lightly sweetened fresh sliced strawberries or other seasonal berries or fruit.