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Brookelyn
Bill granger's mixed fruit, zabaglione and cantuccini
Dessert of summer seasonal fruit, cream and biscuits
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Ingredients
Directions
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Put the fruit in a bowl and cut large strawberries in half.
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Squeeze out the lemon and scoop half of the juice together with 1 tsp of sugar through the fruit. Set the scale aside.
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Separate the eggs and keep the yolks separate (the protein is not used).
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For the zabaglione in a refractory bowl, beat the egg yolks, 3 tbsp sugar and the marsala into a foamy mass.
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Place the bowl on a pan with a layer of just not boiling water.
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Beat the mixture for 5-6 minutes until it is light and frothy and has tripled in volume. Remove the pan from the heat.
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Divide the fruit mixture over four plates and scoop the zabaglione over it.
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Cut the cantuccini into pieces, sprinkle over the sauce and serve the dish.
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Nutrition
205Calories
Sodium0% DV10mg
Fat9% DV6g
Protein10% DV5g
Carbs10% DV29g
Fiber12% DV3g
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