zabaglione, thats amore

loose berry tart with puff pastry and zabaglione

what in the darn heck is zabaglione?? i will tell you right now! it is a warm italian custard usually made with marsala wine. this recipe makes a sweet, rich and tangy zabaglione and instead of marsala wine i used a sweet zinfandel. puff pastry makes for a nice base for the zabaglione and fresh berries (though next time i think i will try it with a proper short crust pastry). the custard is a bit on the tart side so use berries that are more sweet and mellow if you don't like it so sour. but i like it sour and sexy. (antioxidants are dang sexy!!)

1 sheet frozen puff pastry dough, thawed a bit
4 egg yolks
5 T powdered sugar
3 T white wine
zest of half a lime
juice of 2 limes
fresh berries of your choice

1. using a medium to large cookie cutter, cut out 6 circles of the puff pastry. bake as indicated on package until golden brown. let cool on cookie rack.
2. combine the egg yolks, powdered sugar, wine, lime zest and juice in a small heat proof bowl.
3. prepare a water bath by filling a pot with 1/2 inch of water and bringing to a simmer. place heat proof bowl over the water and whisk continuously until the mixture takes on a light and airy texture. remove from heat and continue whisking until cooled.
4. split each puff pastry piece into two pieces (top and bottom). pour a spoonfool of the zabaglione on the bottom half of the pastry. layer with berries and then another spoonfull of the zabaglione. lay the top half of the puff pastry on top.

sprinkle some powdered sugar on top for beauty!