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 160F. on a candy thermometer, and spoon the zabaglione over the strawberries. Serves 2. Gourmet April 1992
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|Serving Size: 1 Serving (604g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 447 (43%)|
|Amt Per Serving||% DV|
|Total Fat 49.7g||66 %|
|Saturated Fat 15.5g||77 %|
|Monounsaturated Fat 19g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 2115mg||651 %|
|Sodium 701.2mg||24 %|
|Potassium 708.8mg||19 %|
|Total Carbohydrate 79.6g||23 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 79.6g|
|Protein 62.9g||90 %|
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Calories per serving: 1030
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