Zabaglione con pomodoro dolce e ciaoccolata

Preparation time is 40 minutes.

Ease of preparation is easy.

Yield: 4-6 servings

Ingredients

• 6 egg yolks
• ¼ cup of sugar
• ¼ cup of Valrona shaved chocolate
• 6 tiny pear tomatoes, finely chopped
• 1 tablespoon sour cherry extract
• Handful of berries, washed and picked over
• 1 cup of 35% cream, whipped

Directions

1. Combine egg yolks and sugar over bain marie and whisk until a pale yellow froth is achieved.
2. Slowly add chocolate, whisking until incorporated.
3. Add ½ the chopped tomatoes to the egg yolk and chocolate froth.
4. Add cherry extract to the mixture and add a few whole berries.
5. Refrigerate and let stand for 35 minutes.
6. To serve, add some whipped cream to the zabaglione to lighten the dish and add some colour.
7. Layer the following in a martini or another lovely shaped glass: Fresh tomato on bottom, berries on top of the tomato, zabaglione on top of the berries and whipped cream on top of the zabaglione.