Marinated Citrus With Cheese Zabaglione
|Dry marsala wine||3 Tablespoon|
|Superfine sugar||1 Tablespoon|
|Egg yolks||6 (At Room Temperature)|
|Sugar||1⁄2 Cup (8 tbs)|
|Dry marsala wine||1⁄2 Cup (8 tbs), mixed with 1 tablespoon vanilla extract|
|Vanilla extract||1 Tablespoon|
|Freshly grated parmesan cheese||1 Tablespoon|
|Finely chopped gorgonzola cheese||1 Tablespoon|
Peel citrus fruits, removing all white pith.
Slice fruits into 1/4-t-inch rounds.
Remove center core and seeds.
Arrange slices alternately in broilerproof dish.
Sprinkle with 3 tablespoons Marsala and sugar.
Cover with plastic wrap and refrigerate at least several hours or overnight.
Drain marinade into heavy large saucepan.
Add yolks and sugar and whisk until pale yellow and creamy, about 5 minutes.
Set over slightly larger pan of gently simmering water.
Slowly add Marsala mixed with vanilla, beating constantly until mixture forms soft mounds; do not boil.
Remove from heat.
Blend in cheeses.
Spoon over fruit slices.
Broil until brown and bubbly.