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Author Notes: The first time I made Tiramisu from scratch, I swore never to have anything but homemade - it was heavenly and finally I meant how to make Zabaglione. Then scouting through an Ann Willan''s cookbook, I came across a recipe fora gratin of Sabayon (French cousin to Zabaglione) and berries. My version uses warmed cherries with a Zabaglione and finishes off with a crisp flourish of toasted almonds and light brown sugar —Kitchen Butterfly
Cherry gratin with Zabaglione
1 portion Zabaglione (recipe below)
12 cherries, pitted
1 tablespoon sugar
2 tablespoons red wine
2 tablespoons raw flaked almonds
1 tablespoon light brown sugar
- Preheat your oven's grill/broiler to the highest.
- Share the Zabaglione between two gratin dishes and stud each dish with 6 cherries, juice and all.
- Sprinkle the flaked almonds over the Zabaglione and top with some sugar.
- Place dishes on an oven tray/rack under the grill - about 6 inches from the heat source, for a minute or two, until the Zabaglione is golden brown, and the almonds are toasted. Serve immediately.
4 egg yolks
6 tablespoons sugar
4 tablespoons Marsala
1/2 teaspoon vanilla extract
1/8 - 1/4 teaspoon grated tonka beans (optional, use a microplane for best results)
1 - 2 tablespoons finely grated orange zest (use a microplane for best results)
- Whisk all the ingredients together except for the orange zest. Place in heat proof bowl over a bain marie filled with hot - but not boiling water, ensuring the bottom of the bowl does not touch the water.
- Whisk continuously till the mixture pales, thickens and is a bit frothy, (It should be able to leave a ribbon trail if the whisk is lifted and moved back and forth.) about 8 minutes.
- Remove from the heat and whisk in the zest for a couple more minutes. Then use as desired
- This recipe was entered in the contest for Your Best Recipe for Cherries