Champagne and Chocolate Zabaglione over Raspberries
 
ron 
 
2 pint  (1 quart) fresh raspberries
3 oz.  excellent-quality semisweet or bittersweet chocolate, grated
4 large  egg yolks
1/4 cup  sugar
1/2 cup  champagne
4 to 8   prepackaged ladyfinger biscuits
 
rinse the 2 pints raspberries under cool running water and spread them 
out on paper toweling to drain and dry 
if you don't have a double boiler, improvise one: place a large deep 
stainless steel bowl over but not in a large saucepan filled with 1 
inch of water. heat the water over medium-high until simmering. 
divide the rinsed raspberries equally among 4 large wineglasses; 
sprinkle the 3 ounces grated chocolate over the top of the berries, 
dividing it equally, and set the glasses aside. 
 
in the top of the double boiler, off the heat, whisk the 4 egg yolks 
and 1/4 cup sugar together until lightened in color. stir in the 
champagne until combined. place the bowl over the simmering water, and 
whisk the mixture vigorously over the heat, beating continuously, 
until it becomes foamy and triples in volume, about 5 minutes. whisk 
the mixture by hand or with a hand-held electric mixer. 
spoon the warm zabaglione over the berries and chocolate in the 
wineglasses. serve immediately, while still warm, with ladyfingers for 
each serving. 
 
 
 
-- 
(ID: 7884) Mirror: rec.food.recipes: Fri, Apr 30, 2004


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