Zabaione Parfait with Fruit Sauce and Strawberries

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Make the parfait at least a day in advance.

Beat the egg yolks, sugar and Marsala on a water bath with a whisk until thick cream. Continue beating on iced water and cool.

Sprinkle Amarettini with Cointreau and orange juice, soak and crumble. Whip the cream and fold into the cooled cream.

Line a loaf pan with foil. Pour 1/3 of the cream into it, spread half of the amaretti crumbs evenly on top, pour in the second third of the cream, remaining crumbs, remaining cream. Cover with foil and put in the freezer.

Make the frozen berries with the sugar and a tiny bit of water about 1 min. Spread through a sieve. Refrigerate.

Clean and rinse strawberries just before serving. Let parfait stand at room temperature for 5 min.

Divide a spoonful of sauce evenly on each dessert plate, place a slice of parfait on top, sprinkle with a tiny bit of powdered sugar and garnish with strawberries and pistachios.

Tip: It is best to use the strawberries fresh, right after purchase!

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