Zabaglione Tart with Fresh Berries

A sophisticated twist on the traditional Italian dessert, featuring a crisp ladyfinger base and luscious mascarpone zabaglione.

Ingrédients

Étapes

Étape 1

Preparing the Ladyfinger Base

Preheat your oven to 180°C (350°F). Crush the ladyfingers into fine crumbs using a food processor. Press the crumbs into the bottom of a lightly greased tart pan to form a crust. Bake for 10 minutes until slightly golden, then cool.

Étape 2

Making the Zabaglione

In a double boiler, whisk together the egg yolks and sugar until combined. Gradually add the Marsala wine, continuing to whisk until the mixture thickens and becomes creamy. This will take about 10 minutes. Allow the mixture to cool before gently folding in the mascarpone cheese until smooth.

Étape 3

Assembling the Tart

Pour the zabaglione mixture onto the cooled ladyfinger crust, spreading it evenly. Refrigerate the tart for at least 2 hours to set.

Étape 4

Adding Fresh Berries and Serving

Before serving, top the zabaglione tart with fresh berries of your choice. A mix of strawberries and blueberries works beautifully for a vibrant touch. Serve chilled and enjoy the creamy delight with a burst of freshness from the berries.