Raspberry Tartlets with Zabaglione Recipe

by katerina on June 21, 2007

Mayonnaise, hollandaise, lemon curd, creme brulee and chocolate mousse are all reasons why I should’ve tried Zabaglione sonner! I mean seriously, I have yet to meet an egg yolk based dish I didn’t like. Don’t tell, but sometimes when I make myself nice runny fried eggs I don’t even eat the egg white. I mean who needs it? The yolks have such a fabulous richness. Well if you like egg yolks like I do, try to make Zabaglione. It is an Italian desert which at it’s simplest is egg yolks sugar and booze – a Marsala or a brandy. I discovered it’s merits when I made one for the tiramisu. So when the raspberries arrived in our organic box it was like it was meant to be. I had some pastry dough in the freezer and this is how it all came together. If you don’t have any pastry I think this would be nice just served with the berries directly too.

Raspberries are one of my favorite berries. I think if I had to choose one berry for life it would be the blackberry, but the raspberry would be a very close second and when they are perfectly ripe like today it is hard to imagine anything better. I would grow them in my garden, but they didn’t make the cut this year – mostly because they need more sun then I have and I know the deer would eat them right up unless I fenced them in.

Since this is my entry to this week’s Weekend Herb Blogging hosted by Astrid from Paulchen’s Food Blog, I did a bit of research on the raspberry and learned that it isn’t even a berry. It is funny what you find out when you google something you have always taken for granted. In fact I also discovered that I live in the same metropolitan area as Canada’s raspberry capital(Abbotsford). I also learned that their season is naturally all summer long but whenever we grew them as a kid they usually only lasted the first few weeks of June before they were exhausted from the heat.

[print_this]Raspberry Tartlets with Zabaglione
(serves 6)

pastry dough shaped into muffin cups and baked
~30 raspberries
3 egg yolks
1T sugar
1t Italian Brandy

1. When the shells are cool enough to handle arrange a handful or raspberries in each one and set aside.
2. Prepare a double boiler. Off the heat whisk together the yolks and sugar. Put over the heat and start whisking, meanwhile add the brandy. Continue whisking over the double boiler until thick and frothy. Beware of the egg scrambling because the heat is too high.
3. With a spatula spoon some on each tart and serve garnished with mint. (I fully forgot the mint because I was too eager to dig in.)[/print_this]



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