Best Sangriad Strawberry Zabaglione Parfait Recipes

STRAWBERRY SANGRIA

Steps:

• Combine wine, strawberry schnapps, and sugar in a large pitcher. Stir until sugar is dissolved. Add sliced strawberries and refrigerate, 2 to 3 hours.
• Pour over ice and garnish with whole strawberries before serving.

STRAWBERRIES WITH ZABAGLIONE

Steps:

• Divide strawberries among 6 stemmed glasses.
• Beat together yolks, sugar, and Marsala in a large metal bowl with a whisk or handheld electric mixer until combined, then put bowl over a saucepan of barely simmering water and continue to beat until thickened and tripled in volume, 2 to 4 minutes.
• Spoon over strawberries and serve immediately.

STRAWBERRIES WITH ZABAGLIONE

Steps:

• Divide the strawberries and 1 tablespoon of the Marsala between 2 goblets and let the strawberries macerate for 15 minutes. In a metal bowl whisk together the eggs and the sugar, set the bowl over a saucepan of simmering water, and whisk the mixture until it begins to thicken. Whisk in the remaining 1 tablespoon Marsala, continue to whisk the mixture until it is thick and foamy and registers 160°F. on a candy thermometer, and spoon the zabaglione over the strawberries.

ZABAGLIONE WITH BERRIES

Steps:

• Toss 1 quart sliced strawberries with 1 tablespoon sugar in a bowl; let macerate 10 minutes. Put 5 egg yolks, 1 egg white, 3 tablespoons sugar, 1 tablespoon marsala wine, 1/2 teaspoon vanilla and a pinch of salt in a large heatproof bowl. Set the bowl over a saucepan of barely simmering water (do not let the bowl touch the water) and whisk vigorously over medium to medium-high heat until thick and creamy, 8 to 10 minutes. Immediately pour over the berries and serve with biscotti.

STRAWBERRIES SERVED WITH HONEY ZABAGLIONE

Steps:

• Make the zabaglione:
• In a large stainless-steel bowl or the top pan of a double boiler, whisk the egg yolks with the honey until blended. Set the bowl over--not touching--simmering water and whisk vigorously until the mixture lightens in color and thickens and the whisk leaves a trail, about 3 minutes. Add the wine and continue whisking constantly until the mixture is pale, thick, and greatly expanded in volume, about 10 minutes. The mixture will curdle if it gets too hot, so whisk it off the heat for a few seconds if you fear the eggs are cooking too fast.
• When the zabaglione is light, fluffy, and capable of holding a soft peak, transfer the bowl to a larger bowl filled with ice water to cool the zabaglione quickly. When cool, fold in the yogurt. Use immediately or cover and refrigerate for up to 2 days.
• Serve fresh strawberries on plates and put a dollop of zabaglione alongside.

SANGRIA'D STRAWBERRY ZABAGLIONE PARFAIT

Steps:

• For the zabaglione Whisk egg yolks, egg, sugar, oj and Grand Marnier in a double boiler until light and creamy. Place over simmering water and cook for 10 minutes or until thick. Pour into a bowl to chill. Once the zabaglione has cooled, fold in unsweetened whipped cream.
• For the strawberries Place strawberries, wine, sugar, cinnamon, and cornstarch in a 2 qt sauce pan. Stir to combine. Cook over medium heat, stirring frequently, until mixture begins to bubble. Continue cooking until thick. If mixture get too thick or feels as if it's beginning to stick to the bottom, reduce the heat and add a small amount of water. Remove from heat, pour into a bowl, and chill.
• For the whipped cream Beat whipping cream and powdered sugar until stiff.
• To assemble In the bottom of small parfait or wine glasses, place several chunks of biscotti. Top with a layer of zabaglione, followed by a layer of strawberries, a layer of zabaglione, a layer of crushed biscotti, and top with sweetened whipped cream