Title: Puff Pastry Nests with Zabaione and Raspberries
Categories: Dessert
Yield: 1 Servings

4 Vol-au-vents
7 oz Raspberries or strawberries
1 tb Granulated sugar
1 tb Maraschino or triple sec.
***For the zabaione***
4 Eggyolks
4 ts Sugar
2 tb Vnsanto or dry sherry

Place the berries in a bowl, sprinkle with the sugar and liqueur and leave
them to them to marinate. Place in a bowl the eggyolks, vinsanto and sugar,
mix and place over a sauce pan with just simmering water. Whisk
continuously for about 3-4 minutes or until very fluffy and creamy. Take
off the heat. Put some of berries in the vol-au-vents pour the zabaione
over it a little to the side, sprinkle the rest of the berries on the plate
and decorate with a dusting of icing sugar.Le Pagine Della Cucina Italiana
Italian Cuisine Home Page

Recipe by: Italian Cuisine Home Page

Posted to MC-Recipe Digest V1 #818 by Walt Gray on
Sep 28, 1997