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Zabaglione al Marsala On Marinated Fruits and Almond Tuille
Remo Berdux, Executive Chef, Ritz Carlton Seoul




4 Egg Yolks
1 oz Granulated Sugar
4 Tbs Marsala Wine
4 Tbs White Wine
3 oz Assorted Fresh Fruit
2 Tbs Amaretto
2 Tbs Lemon Juice
4 Almond Tuilles

Mix egg yolks, sugar, marsala and the white wine in a mixing bowl. Marinate fruits with the amaretto and the lemon juice. Beat the egg mixture over a double boiler until it becomes frothy. Arrange the fruit in a nice glass and pour the zabaglione over it. Sprinkle with some chocolate powder and garnish with an almond tuille.

Yield: 2 Servings

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