Rose-scented meringues with saffron zabaglione
serves 4 for the meringues
4 egg whites 200g caster sugar 1 tsp rose water butter, for greasing
for the zabaglione
4 egg yolks 50g caster sugar generous pinch of safron 120ml marsala Preheat the oven to 140C/gas mark 1.
Pour the egg whites into a mixing bowl and whisk until they begin to froth. Pour in the sugar a spoonful at a time, whisking vigorously all the while, until the mixture becomes stiff and glossy, then whisk in the rose water.
Grease and line a baking tray. Using a large spoon, spoon the meringue mixture into rounds about 10cm in diameter on the tray. Bake for an hour without opening the oven door, then switch off the oven but continue to resist the temptation to open the door. Leave the meringues in there to continue hardening for a further hour – this way, they will be crisp on the outside but still gooey on the inside.
Meanwhile, fll a saucepan with water to half capacity and bring it to the boil.
Pour the egg yolks and sugar into a large heatproof bowl and whisk them together until pale, fuffy and almost doubled in volume. When the water begins to simmer, set the bowl over it, taking care not to let the hot water touch the bottom of the bowl as the heat will make the eggs curdle. Add the saffron to the eggs and sugar and keep whisking vigorously. Slowly pour in the marsala, little by little, whisking all the while, until you have a thick, yellow, frothy custard. Serve warm or chilled, as you like, drizzled over the meringues.