Strawberries with Zabaglione, Crisp Sugar Cookies, and Spun Sugar

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (3/4 cups strawberries, 1/3 cup zabaglione, 3 cookies & spun sugar) contains 690 calories, 75 g carbohydrate, (4 g fiber), 8 g protein, 39 g fat, (18 g saturated fat), 305 mg cholesterol, and 200 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 690
  • Servings: 6
  • Active Time: 1 hour, 15 minutes
  • Total Time to Make: 2 hours, 5 minutes
Strawberries with Zabaglione, Crisp Sugar Cookies, and Spun Sugar

Ingredients

Crisp Sugar Cookies
Spun Sugar
Zabaglione

You'll Need

Candy thermometer, pastry brush, parchment paper

Directions

  1. Preheat oven to 375 degrees. Make cookie dough: Sift together flour, soda, salt, cream of tartar and nutmeg; set aside.
     
  2. Beat butter and both sugars in mixing bowl until creamy on MED speed. Beat in egg, until thoroughly mixed. Beat in oil, vanilla, and lemon juice. Stir flour mixture into butter-sugar mixture until just mixed. 
     
  3. Drop dough by rounded teaspoonfuls onto parchment paper-lined baking sheet, 1 inch apart. Sprinkle each with pinch of granulated sugar. Dip bottom of flat glass tumbler in granulated sugar; press cookies to make circles. Dip glass into sugar for each cookie. 
     
  4. Bake 10-12 min, until edges are lightly browned; cool on rack.
     
  5. Make Spun Sugar: Mix sugar, corn syrup and water together in a heavyweight pot on MED-HIGH. Keep separate container of water and pastry brush on hand to wet down sides throughout process. Mixture must cook without stirring, but re-wet sides of pot if sugar crystalizes above level of mixture.  
     
  6. Place candy thermometer into pot. Bring contents to a boil, occasionally rinsing down the sides of the pot as noted above. When temp reaches 310 degrees, remove pot from stove; allow to cool 5 min.
     
  7. Dip a tablespoon (not a measuring spoon) into the sugar syrup. Drizzle syrup onto parchment paper, creating  an overlapping, interwoven "doodle" design for garnishing dessert. (Separate strands shatter more easily.) Make 6 "doodles" altogether.
     
  8. Make zabaglione: Bring saucepan of water to boil.
     
  9. Mix egg yolks, sugar, and Marsala in metal bowl that is larger than diameter of sauce pan. Place this bowl over pan of boiling water. Briskly whisk mixture 10-12 min until pale and frothy, and about doubled in volume.
     
  10. Set bowl on counter to cool 20 min. Gently fold in whipped cream. Refrigerate until ready to assemble.
     
  11. Assemble dessert: In each of 6 single-serve dishes, layer strawberries and zabaglione. Garnish each with spun sugar and 2-3 sugar cookies.
Chef Tips
Spun Sugar, Sugar Cookies and Zabaglione can each be made a day ahead then assemble before serving.
 

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