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Lemon Marsala Syllabub with Black Fruit Salad

By The Canadian Living Test Kitchen

Tested till perfect

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Lemon Marsala Syllabub with Black Fruit Salad

This recipe makes 10 servings

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Take advantage of all the fresh cherries and berries available at this time of the year with this fruit salad topped with a wine and cream confection. You can substitute whatever fruits look best at the market.

Ingredients

  • 2 cups pitted black cherries
  • 1 cup raspberries
  • 1 cup blueberries
  • 1/2 cup black  currants
  • 2 tbsp granulated sugar
  • 2 tbsp dry  Marsala wine
  • Syllabub:
  • 2 egg whites
  • 1/4 cup granulated sugar
  • 2 cups whipping cream
  • 1/4 tsp unflavoured gelatin
  • 1/2 cup dry Marsala wine
  • 2 tbsp lemon juice

Preparation

Black Fruit Salad: Combine all ingredients, cover and chill for 1 hour or up to 4 hours.

Syllabub: Beat egg whites until soft peaks form. Gradually add half the sugar while continuing to beat until firm glossy peaks form. Set aside.

Beat together remaining sugar, cream and gelatin until firm. Gradually stir in wine and lemon juice. Stir in about 1/4 of the egg whites, then fold in remaining egg whites.

Spoon salad into 8 to 10 stemmed goblets. Swirl syllabub attractively over top. Cover and keep chilled.

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