Frozen Strawberry Zabaglione

Frozen Strawberry Zabaglione

Makes 12
Prep 30 m
Freeze 120 - 240 m
Cook 15 m
Freeze then overnight




  1. 1 of 7 Coat 9 x 5 x 2-1/2-inch loaf pan with nonstick cooking spray. Line pan with plastic wrap.
  2. 2 of 7 Process strawberries in blender until smooth. Pour into small bowl. Stir in 1/4 cup sugar; reserve.
  3. 3 of 7 In top of double boiler over simmering water, whisk together egg yolks, eggs and remaining 3/4 cup sugar. Whisk in wine. Continue to whisk until mixture registers at least 160 degrees F on instant-read thermometer and mixture ribbons and mounds on top of itself when whisk is lifted, about 15 minutes.
  4. 4 of 7 Remove top of double boiler and place in ice-water bath. Whisk egg mixture until cool. Stir in strawberry puree. Remove one third (2-2/3 cups) of the mixture to medium-size bowl and the other two-thirds (5-1/3 cups) to another bowl. Add the red food coloring to the two-thirds portion.
  5. 5 of 7 Beat cream in bowl until soft peaks form. Fold two-thirds cream (1-1/3 cups) into red-colored portion, and remaining cream into one-third portion of egg mixture. Refrigerate all mixtures until ready to use.
  6. 6 of 7 Spread half of red-colored mixture in prepared pan. Place in freezer until set, 1 to 2 hours. Spoon uncolored mixture on top of frozen layer. Place in freezer until set, 1 to 2 hours. Spread remaining red-colored mixture over frozen layer. Cover pan; place in freezer overnight.
  7. 7 of 7 To unmold and serve, briefly dip the loaf pan into warm water. Invert onto serving plate; gently shake; remove pan; remove plastic wrap. Garnish with whipped cream and whole strawberries.
Nutrition Information for Frozen Strawberry Zabaglione
Servings Per Recipe: 12
Per Serving: 10 g Fat, total, 134 mg chol., 3 g pro., 20 g carb., 5 g sat. fat, 187 kcal cal., 1 g fiber, 22 mg sodium
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Printed from 07/22/2019