therealdesign

Served over Toasted Pound Cake
Yields approx. 8 servings

Ingredients

• Unsalted Butter..... ½ lb
• Vietnamese Cinnamon..... 1 T
• Sara Lee Pound Cake
  Cut in 1” slices then cut on the bias (triangle)..... 8
• Egg yolks..... 8
• Sugar..... 1½ cup
• Meyer lemon zest..... 1 tsp
• Sweet Marsala Wine..... ¾ cup
• Raspberries..... 2 pints
• Fresh Whipped Cream..... 1½ cup
• Mint sprigs... garnish

Method

1. Melt unsalted butter with Vietnamese cinnamon.
2. Paint the cinnamon butter onto both sides of triangular cut Pound Cake.
3. Grill approx 5-10 seconds (per side) to achieve golden score marks on an open top grill . Set aside.
4. At service time, combine the egg yolks, sugar, and lemon zest, in a large stainless steel bowl and whisk until foamy.
5. Slowly whisk in the Marsala wine.
6. Over a hot double boiler, vigorously whisk with a balloon whisk until the mixture is at least double in volume (being careful to not allow the eggs to curdle).
7. Immediately serve the Zabaglione over the toasted (room temperature) pound cake triangles topped with fresh raspberries, a dollop of whipped cream and fresh mint.