Recipe for :

This recipe was sent to me by Shirley Cline.

Shirley was a great inspiration to me when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risottos over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.

Goodbye Shirley. You will always be remembered. I learnt a great deal from you.

This is what she had to say about this one: "A great Italian dessert that I grew up on".

Ingredients

6 egg yolks
6 half eggshells of superfine (caster) sugar
6 half eggshells of Marsala wine
1 egg white
10 oz. small strawberries

Method

• In the top of a double boiler, whisk the egg yolks with the sugar until frothy.

• Stir in the Marsala.

• Place over gently simmering water and whisk until mixture is very thick and double in volume.

• Remove from heat and while beating, let cool completely.

• Beat the egg white until stiff and fold into the zabaglione.

• Transfer the zabaglione to a serving dish and arrange the strawberries around it and serve warm.

Shirley Cline