Ingredients Jump to Instructions ↓

  1. Zabaglione Cream

  2. 3 Egg yolks

  3. 1/4 cup 49g / 1.7oz Sugar

  4. 3 tablespoons 45ml Marsala wine

  5. 1/2 cup 118ml Chilled whipping cream

  6. 2 tablespoons 30ml Sour cream

  7. Tart

  8. 1 Refrigerated ready pie crust

  9. 1 teaspoon 5ml All purpose flour - (heaping)

  10. 1 1/2 cups 93g / 3 1/3oz Pitted fresh cherries or frozen - thawed and well drained

  11. 3 tablespoons 45ml Grated bittersweet - (not unsweetened) or semisweet chocolate

Instructions Jump to Ingredients ↑

  1. For zabaglione:

  2. Whisk yolks and sugar in top of double boiler over simmering water to blend. Gradually whisk in Marsala. Continue whisking until mixture is tripled in volume and holds shape in spoon, about 5 minutes. Set top of double boiler over bowl filled with ice and water and whisk zabaglione until cool.

  3. Remove from over water. Beat cream and sour cream in medium bowl to stiff peaks. Whisk in zabaglione. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead.)

  4. For tart:

  5. Preheat oven to 400F.

  6. Dust 1 side of crust with flour. Gently transfer crust to 9-inch tart pan with removable bottom, floured side down. Press into pan and press to seal any cracks. Trim edges. Pierce all over with fork. Bake until golden brown, about 15 minutes. Cool on rack. Drain cherries on paper towels. Arrange in crust. Spoon zabaglione cream over. Cover and refrigerate at least 1 hour. (Can be prepared 3 hours ahead.)

  7. Sprinkle with chocolate and serve.

  8. Notes: A sophisticated finale that's easier than pie. If you have a little extra time, you might make your own pastry shell.


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