Kiwi Zabaglione
By: lucrece
Published: Wednesday, July 14, 2010 - 10:30pm

Ingredients




1 cup heavy cream, whipped to stiff peaks and chilled
1/4 cup sugar
1/4 cup vin santo or marsala
1 tablespoon aged balsamic vinegar
3 ripe kiwis, peeled and sliced
1 tablespoon fresh lime juice
1 tablespoon honey
Sprig of fresh mint

Preparation

1 Whisk the yolks with sugar, wine and balsamic over a saucepan of simmering water. 2 Whisk vigorously until thick and foamy. 3 Remove from heat and whisk until completely cool (an ice bath helps if your arms tire). 4 Gently fold the whipped cream into the custard and chill ~20 min. 5 While the Zabaglione chills, prepare the sauce by covering the kiwis with juice, honey and mint. 6 To serve, place the kiwis at the bottom of a martini glass and spoon the Zabaglione over them.

About


http://worldcupfoodchallenge.blogspot.com/2010/06/day-10-slovakia-vs-paraguay-new-zealand.html
Dessert represents Italy today with a simple yet decadent traditional Zabaglione, a custard that must be mastered as a basic of Italian cooking. We're tossing in New Zealand into the dessert with a kiwi sauce, as Zabaglione is typically accompanied by a coulis or fresh fruits.