{"id":207,"date":"2020-04-27T10:22:34","date_gmt":"2020-04-27T14:22:34","guid":{"rendered":"http:\/\/blog.richmond.edu\/chemistryofcooking\/?page_id=207"},"modified":"2021-06-06T11:14:11","modified_gmt":"2021-06-06T15:14:11","slug":"meringa-with-zabaglione-and-berries","status":"publish","type":"page","link":"https:\/\/blog.richmond.edu\/chemistryofcooking\/lab-schedule\/lab-6-lemon-meringue-pie-or-meringue-tarts-with-berries-and-cream\/meringa-with-zabaglione-and-berries\/","title":{"rendered":"Meringa with Zabaglione and berries"},"content":{"rendered":"

Meringa with Zabaglione and berries (Meringue tarts with custard and berries)<\/span><\/h2>\n

<\/p>\n

Zabaglione (sabayon in France) is a warm custard often served with a baked Italian Meringue (meringa) and fruit. Instead of the large size meringa shown in the picture, it is faster to make smaller meringue cups to be filled with zabaglione and then topped with strawberries (fragole).<\/p>\n

This lab takes place over three parts<\/span><\/p>\n

1) Make the meringa\/meringue<\/a><\/span><\/p>\n

2) Make the zabaglione\/custard<\/a><\/span><\/p>\n

3) Assemble the tarts<\/a><\/span><\/p>\n

Step 1 – making the meringa\/meringue tarts<\/h3>\n

Meringa is Italian meringue, and it is characterized by the use of a simple syrup of sugar (that is – sugar dissolved in water) rather than using granulated sugar as in a traditional or “French” meringue.\u00a0<\/strong><\/span><\/p>\n

Materials<\/span><\/h3>\n