#sabayon

I won’t be going on dates for a bit, which I may miss at times; but also gives me the opportunity to hone my skills to impress girls with my cooking later! ;) This delicate and elegant Basil Balsamic Strawberries Zabaglione is simple enough to make (you just need a strong forearm...but that’s also a prerequisite when you date women, so...) but it is quite effective. If you’re in your bubble with someone you like, make them happy with this lovely dessert!

Ingredients (serves 2):

a dozen medium strawberries, rinsed

4 large leaves fresh basil

2 teaspoons Modena Balsamic Vinegar

2 large egg yolks

2 tablespoons caster sugar

2 tablespoon Marsala Wine

Cut strawberries -save two small- into quarters, and place into a small bowl. Finely chop basil, and stir into the strawberries. Add Modena Balsamic Vinegar, and give a good, gentle stir. Chill in the refrigerator, at least a couple of hours, stirring occasionally.

Just before serving, bring water to a simmer into a small saucepan. Fit a medium glass or metal bowl over the saucepan, making sure the bottom doesn’t touch the water. 

Add egg yolks and caster sugar to the bowl, and whisk energetically, until sugar is dissolved. Continue whisking, gradually adding Marsala, until mixture becomes pale yellow and fluffy, doubles in volume and falls from the whisk like a ribbon. It should have the consistency of soft whipped cream.

Divide basil and Balsamic strawberries between two cups, and top generously with zabaglione. Garnish with reserved strawberries.