Meringa con zabaglione e fragole: a delicious Italian dessert recipe that is perfect for summer
3 egg whites
A pinch of salt
200g/7oz caster sugar
½ tsp lemon juice
10g/ ¼ oz icing sugar, sifted
200g/7oz strawberries, hulled and quartered
For the zabaglione
4 egg yolks
100g/3 ½ oz caster sugar
3 tbsp vin santo or marsala wine
Preheat the oven to 75C/165F/gas mark ¼ or as low as it will go. Line a 24cm/9 ½in-diameter round baking sheet with baking parchment.
Put the egg whites and salt in a bowl and whisk until stiff peaks form. Gradually add the caster sugar, whisking all the time. Add the lemon juice and whisk until the sugar has dissolved. Put the mixture into a piping bag and pipe a large nest onto the baking parchment. If you don’t have a piping bag, you can use a large spoon. Sprinkle with icing sugar and immediately place in the oven for four hours.
Remove from the oven and leave to cool slightly before carefully removing from the baking sheet. Leave to cool.
Meanwhile, make the zabaglione. In a small heatproof bowl, whisk together the egg yolks, sugar and vin santo. Place over a saucepan of gently simmering water, whisking until the mixture begins to boil and thicken. Remove from the heat, whisk to get rid of any lumps, and leave to cool.
Put the meringue on a serving plate, fill the middle with the zabaglione and decorate with strawberries.