Frozen Italian Zabaglione Tart With Marsala Lemon Sauce Recipes

FROZEN ZABAGLIONE

Steps:

• Whisk egg yolks, salt, sugar, and Marsala wine together in a metal mixing bowl.
• Set the bowl over a medium-low heat, or over a double boiler. Hold the bowl with one hand using a towel or pot-holder, while whisking constantly with the other. Continue cooking until the mixture is very thick and reaches the ribbon stage, about 10 minutes.
• Remove custard from heat and allow to cool completely, preferably over an ice bath, whisking occasionally, 20 to 30 minutes.
• Pour cold heavy cream into another bowl and whisk until soft peaks form. Transfer into the cooled custard and gently fold everything together until just barely combined; do not overmix.
• Transfer into an airtight container, cover the top with plastic wrap, and seal. Place in a freezer until firm, at least 4 hours, or up to overnight.

CHERRY AND ZABAGLIONE CREAM TART

Steps:

• Whisk yolks and sugar in top of double boiler over simmering water to blend. Gradually whisk in Marsala. Continue whisking until mixture is tripled in volume and holds shape in spoon, about 5 minutes. Set top of double boiler over bowl filled with ice and water and whisk zabaglione until cool. Remove from over water. Beat cream and sour cream in medium bowl to stiff peaks. Whisk in zabaglione. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead.)
• Preheat oven to 400°F. Dust 1 side of crust with flour. Gently transfer crust to 9-inch tart pan with removable bottom, floured side down. Press into pan and press to seal any cracks. Trim edges. Pierce all over with fork. Bake until golden brown, about 15 minutes. Cool on rack.
• Drain cherries on paper towels. Arrange in crust. Spoon zabaglione cream over. Cover and refrigerate at least 1 hour. (Can be prepared 3 hours ahead.)
• Sprinkle with chocolate and serve.

FROZEN ITALIAN ZABAGLIONE TART WITH MARSALA-LEMON SAUCE

Steps:

• For crust:
• Preheat oven to 350°F. Finely grind amaretti cookies in processor (makes about 1 1/2 cups crumbs). With processor running, gradually add melted butter and process until crumbs begin to stick together. Press crust mixture onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until pale golden, about 6 minutes. Cool. Gently press up bottom of pan just to loosen crust from sides (do not remove from pan). Place crust in freezer.
• For filling:
• Soak currants in 1/2 cup Marsala in small bowl for 1 hour.
• Whisk remaining 1 cup Marsala, sugar and yolks in large metal bowl. Set bowl over saucepan of rapidly simmering water and whisk until candy thermometer inserted into mixture registers 170°F, about 4 minutes. Remove bowl from over water. Whisk in corn syrup, vanilla and nutmeg. Refrigerate zabaglione until cool, whisking occasionally, about 20 minutes.
• Beat cream in bowl to stiff peaks. Add zabaglione and beat just until smooth. Drain currants and fold into zabaglione (reserve Marsala for another use). Place in freezer until slightly stiffened but not frozen, about 1 hour.
• Spoon zabaglione cream into crust, mounding in center. Freeze until almost firm, about 2 hours. Cover and freeze until firm, at least 6 hours or overnight.
• For sauce:
• Stir Marsala and sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil until syrup is reduced to generous 2/3 cup, about 17 minutes. Add lemon peel and nutmeg and boil 1 minute. Cool slightly. (Can be prepared 8 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.)
• Remove tart from pan. Transfer tart to platter. Arrange strawberries around top edge of tart. Cut into wedges. Serve, passing warm sauce separately.