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Italian froth - warm zabaglione over meringue clouds. Cooled zabaglione in a meringue torte.

The frothy pudding Italians call zabaglione is made with egg yolks, wine, and sugar, whipped over heat until thick and airy, then usually served at once. And you have leftover whites.

But in these dramatic desserts, based on hot or cold zabaglione, you use the egg whites too. In the first recipe, warm zabaglione is poured over soft clouds of poached meringue that float in berry puree. In the second, a make-ahead torte, you fold cooled zabaglione into whipped cream, then layer it between crisp baked meringues.

Zabaglione over Clouds 4 large egg whites 1/2 teaspoon cream of tartar About 1/2 cup sugar Water 3 cups hulled and rinsed strawberries Zabaglione (recipe follows)

In large bowl of an electric mixer, beat egg whites and cream of tartar until foamy. Gradually add 1/3 cup sugar and beat until whites hold stiff, moist peaks. Fill a deep 10- to 12-inch frying pan with about 1 inch of water. Bring to simmering over medium heat. Reduce heat so bubbles do not break the surface.

With a large spoon and spatula, shape meringue into 6 oval mounds; slide half of them into the water. Cook uncovered until they feel set when lightly touched, about 4 minutes; turn over once. Lift out meringues with a slotted spoon and drain them on a rack; gently pat dry with paper towel. Repeat to cook remaining meringues. (If made ahead, cover on racks and chill up to 24 hours.)

Set aside 6 of the prettiest berries. Puree remaining berries in a blender or food processor. Pour through a fine strainer set over a bowl; discard seeds. Add sugar to taste to the puree.

Place equal portions of berry puree on 6 dessert plates; tilt plates to spread sauce. Set a meringue on each plate. Garnish with reserved berries, whole or sliced. At the table or in the kitchen, pour hot zabaglione over each meringue. Serve at once. Makes 6 servings.

Zabaglione. In a round-bottomed zabaglione pan (or in the top of a double boiler), beat together 6 large egg yolks, 2 tablespoons sugar, and 1/3 cup dry or sweet marsala or sherry. Place round-bottomed pan over very low heat on a gas burner or high heat on an electric burner (or set double boiler over gently simmering water). Whip mixture constantly with a wire whisk or electric mixer just until it is thick enough to retain briefly a slight peak when whisk or beaters are withdrawn, 3 to 6 minutes. Taste for sweetness; then, if desired, beat in 1 more tablespoon sugar. Use hot or cool as directed.

Chocolate Zabaglione Torte 4 large egg whites 1/2 teaspoon cream of tartar 1 cup sugar Zabaglione (recipe precedes) 1 cup whipping cream 1-1/2 to 2 ounces milk of semisweet chocolate, at room temperature

In large bowl of an electric mixer, beat whites and cream of tartar at high speed until frothy. Gradually add sugar, beating until whites hold stiff, glossy peaks.

Trace an 8-inch circle on 2 greased and floured 12- by 15-inch (or larger) baking sheets. Using a pastry bag with a 1/2-inch plain or fluted tip (or a spatula), pipe (or spread) half the meringue onto each pan in a solid 8-inch disk of even thickness.

Bake meringues in a 250[deg.] oven until firm and dry to touch, about 1-1/2 hours. Turn off heat and leave meringues in the closed oven 3 to 4 hours to continue drying. Remove from oven; flex pans to pop meringues free, but leave in place to cool. Use, or store airtight up to 5 days.

Make the zabaglione and let cool completely. Whip the cream until stiff; then pour the zabaglione into cream and gently fold together until blended.

To assemble the torte, place 1 meringue disk on a flat serving plate. Spread half of the cream mixture over the meringue to within about 1/2 inch of edge. Set other meringue on top; spread with remaining cream mixture. Pare chocolate with a vegetable peeler to make curls, or coarsely chop. Sprinkle chocolate over torte. Cover lightly; chill at least 8 hours or up to overnight. Cut into wedges. Makes 8 to 10 servings.
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Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Mar 1, 1986
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