-ZABAGLIONE CREAM-
3 Egg yolks
1/4 c Sugar
3 tb Marsala
1/2 c Chilled whipping cream
2 tb Sour cream
TART
1 9 inch refrigerated ready
-pie crust; (1/2 15-ounce
; package), room
; temperature
1 ts All purpose flour; (heaping)
1 1/2 c Pitted fresh cherries or
-frozen; thawed and well
; drained
3 tb Grated bittersweet; (not
-unsweetened) or
; semisweet chocolate
For zabaglione:
Whisk yolks and sugar in top of double boiler over simmering water to
blend. Gradually whisk in Marsala. Continue whisking until mixture is
tripled in volume and holds shape in spoon, about 5 minutes. Set top
of double boiler over bowl filled with ice and water and whisk
zabaglione until cool. Remove from over water. Beat cream and sour
cream in medium bowl to stiff peaks. Whisk in zabaglione. Cover and
refrigerate until well chilled. (Can be prepared 1 day ahead.)
For tart:
Preheat oven to 400F. Dust 1 side of crust with flour. Gently transfer
crust to 9-inch tart pan with removable bottom, floured side down.
Press into pan and press to seal any cracks. Trim edges. Pierce all
over with fork. Bake until golden brown, about 15 minutes. Cool on
rack.
Drain cherries on paper towels. Arrange in crust. Spoon zabaglione
cream over. Cover and refrigerate at least 1 hour. (Can be prepared 3
hours ahead.)
Sprinkle with chocolate and serve.
Serves 6.
Yields
1 servings