Two Greedy Italians meringue with zabaglione and strawberries recipe
Meringue is so simple to make at home; with an electric whisk the mixture takes just minutes to prepare. The addition of a little lemon juice helps to keep the meringue shiny. You then pop it in the oven on a low temperature for several hours and go and do something else while the meringue slowly cooks. This is a large meringue nest; if you prefer to make smaller nests, cooking time would be reduced by about half. It makes a delicious dessert topped with Italian zabaglione and some fresh strawberries.
The Two Greedy Italians (Gennaro Contaldo and Antonio Carluccio) shot to fame during a BBC show where they travelled around Italy to see how food evolved their over the years.
They both will be at the BBC Good Food Summer on Thursday 16th June 2016. If any loveFOOD readers are thinking of buying tickets, just add the code MV20 at checkout and you'll get 20% off your tickets.
Ingredients
- 3 egg whites
- 1 pinch salt
- 250 g caster (superfine) sugar
- 0.5 tsp lemon juice
- 10 g icing (confectioners’) sugar, sifted
- 200 g strawberries, hulled and quartered
- 3 egg whites
- 1 pinch salt
- 8.8 oz caster (superfine) sugar
- 0.5 tsp lemon juice
- 0.4 oz icing (confectioners’) sugar, sifted
- 7.1 oz strawberries, hulled and quartered
- 3 egg whites
- 1 pinch salt
- 8.8 oz caster (superfine) sugar
- 0.5 tsp lemon juice
- 0.4 oz icing (confectioners’) sugar, sifted
- 7.1 oz strawberries, hulled and quartered
- 4 egg yolks
- 100 g caster (superfine) sugar
- 3 tbsp Marsala wine
- 4 egg yolks
- 3.5 oz caster (superfine) sugar
- 3 tbsp Marsala wine
- 4 egg yolks
- 3.5 oz caster (superfine) sugar
- 3 tbsp Marsala wine
Details
- Cuisine: Italian
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 15 mins
- Cooking Time: 250 mins
- Serves: 4
Step-by-step
- Preheat the oven to 75°C/165°F/gas mark ¼ or as low as it will go. Line a 24cm/9½-inch 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 (pastry bag) and pipe a large nest onto the baking parchment. Alternatively, 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 4 hours.
- Remove from the oven and leave to cool slightly before carefully removing from the baking sheet, and then leave the meringue to cool fully.
- 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 all the time until the mixture begins to boil and thicken.
- Remove from the heat, whisk well 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.
Some more meringue recipes you might enjoy
James Martin's fruit meringue gateau
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