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Cherry Zabaglione Tart

(Makes one 9-inch tart)
Cherry Zabaglione Tart

3 egg yolks
1/4 cup sugar
3 tablespoons Marsala
1/2 cup whipping cream
3 tablespoons mascarpone

9-inch ready-made graham cracker, vanilla cookie, or shortbread pie crust
1-1/2 cups pitted fresh cherries (about 25-30 cherries)
2 tablespoons grated dark chocolate


To make zabaglione:
Put the egg yolks and sugar in the top of the double boiler, off of the heat.
Whip with a whisk for about 5 minutes or with and electric mixer for 3 minutes,
or until the mixture is pale yellow and creamy. Stir in the Marsala.

In the bottom of the double boiler, bring 2"-3" of water to a simmer.
Place the top section over the water and cook for 6-10 minutes, whisking constantly. The mixture will begin to foam, then swell into a soft mass.
Zabaglione is ready when it stands in soft peaks. Remove from heat and set the top section of the double boiler over a bowl of ice water. Allow to cool.

With an electric mixer, beat the whipping cream and mascarpone until stiff.
Fold in the zabaglione.  Cover and refrigerate until well chilled.

To make tart:
Arrange cherries in prepared pie crust.  Spoon zabaglione mixture over. 
Smooth top. Cover and refrigerate 3 to 4 hours or preferably overnight.
When ready to serve, sprinkle top with grated chocolate.
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Cherry Zabaglione Tart is a luscious tart made with fresh cherries
in a cookie crust filled with zabaglione and topped with grated chocolate.
Cherry Zabaglione Tart
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Progressive introduces a revolutionary
cherry pitter where 4 cherries are quickly
pitted at once. In the removable plastic
insert, there is space for 4 regular
cherries or 4 large cherries.  Turn the
cherries to the front and with one spring
loaded push, 4 cherry pits are extracted.
The pits are discarded in the non skid
base and when finished, simply remove
the insert and empty the container.
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