Rose-scented meringues with saf­fron zabaglione

The Daily Telegraph - Telegraph Magazine - - When in Venice -

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.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.