Strawberries in Balsamic Syrup with Zabaglione & Meringue

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A dessert recipe that blends the rich, complex flavor of balsamic with the fresh, sweetness of strawberries.

Ingredients:

Meringue:

• 5 egg whites, at room temperature
• Pinch of salt
• 1/2 cup confectioners’ sugar, sifted
• 1 teaspoon DeLallo Private Stock Balsamic Vinegar
• 1/2 teaspoon vanilla extract

Zabaglione:

• 5 egg yolks, at room temperature
• 3/8 cup sugar
• 1/3 cup dry sparkling white wine or champagne, Prosecco or Cavas
• 3/8 cup heavy cream

Fruit:

• 1 pint strawberries, rinsed, hulled and cut into small pieces
• 1 tablespoon DeLallo Private Stock Balsamic Vinegar

Directions:

Preheat the oven to 250˚F and line a baking sheet with parchment paper.

Beat the egg whites with the salt until foamy. Continue beating, adding confectioners’ sugar gradually, until stiff and shiny. Beat in vinegar and vanilla. Spread meringue about 1/2 inch thick on parchment. Bake 2 hours, then turn the oven off and allow to cool 1 hour until crisp. Break into pieces. Keep in a dry place.

While the meringue is baking, combine strawberries, sugar and balsamic vinegar and toss to coat. Set aside at room temperature.

Set up double boiler or a pot of simmering water. Have a bowl of ice water ready to cool the custard bowl. Away from the flame, add egg yolks to double boiler top/bowl and whisk with sugar to combine. Put on the stove and whisk continuously over the simmering water, adding the sparkling wine gradually. Cook until the zabaglione is thick and the whisk leaves a trace on the bottom of the bowl. Place custard bowl in ice water to cool, whisking twice for even cooling.

Beat the cream to the soft peak stage. Fold with the cooled custard. Refrigerate until ready to serve.

Assemble the desserts by dividing the berries and syrup among 4 glasses or bowls. Add a layer of meringue pieces, then a dollop of zabaglione. Garnish with more meringue.

Serves 4 Send to friend Printer-friendly version