MANGIA BENE PASTA

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CHERRY ZABAGLIONE TART

Zabaglione:

3 egg yolks

1/4 cup sugar

3 TB. Marsala

1/2 cup whipping cream

3 TB. mascarpone or sour cream

Tart:

9-inch ready-made graham cracker or vanilla cookie pie crust

1-1/2 cups pitted fresh cherries

OXO Good Grips Cherry Pitter

3 TB. grated dark chocolate

To make zabaglione: Put the egg yolks and sugar in the top section of a double boiler over simmering water.

Whip the mixture with a whisk for 3-4 minutes, until it is creamy and yellow.

Stir in the Marsala.

Continue whisking until the mixture begins to foam and swell in volume, 6-8 minutes.

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 at least 1 hour.

When ready to serve, sprinkle top with grated chocolate.

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