Zabaglione is a traditional Italian dessert. This version uses Pimms and is chilled to create a fresh, summery pud that really showcases strawberries with a British twist.
- 200g strawberries, hulled, chopped
- 2 tbsp. golden caster sugar
- 2 gelatine leaves
- 150ml Pimms
- 6 egg yolks
- 100g golden caster sugar
- 150ml double cream
Toss the strawberries and sugar and leave to sit for 4 hours or so.
Soak the gelatine leaves in cold water for 5 minutes. Squeeze out excess water. Pour 3 tbsp. Pimms into a saucepan and heat gently. Add the gelatine leaves, then whisk until dissolved.
Put the egg yolks and sugar into a heatproof bowl and heat a few inches of water in a large saucepan. Whisk using an electric whisk for around 3 minutes or until pale and fluffy, pour in the rest of the Pimms and keep beating for another minute or two.
Put the bowl over the saucepan and keep whisking over the heat until the mixture doubles in volume. Take the bowl off the heat, then beat in the gelatine mix and keep beating for 1 minute.
Put the bowl into a larger bowl of cold water and cool for ten minutes, whisking every now and then.
Whip the cream until soft peaks form, then fold into the egg mixture. Spoon into 4 glasses, then chill for an hour. Before serving, spoon the strawberries on top.