Slow roasted strawberries with zabaglione and biscotti biscuits

Recipe by: Claire Winstanley

Serves: 4
Preparation time: 15min + 30min (chill time)
Cooking time: 50min

For the strawberries
2 punnets strawberries
2 tablespoons Leonardi Raspberry Flavoured Balsamic Condiment

Hull the strawberries and place in a large bowl.  Drizzle with balsamic vinegar and allow to sit for 10 minutes.
Preheat the oven to 160’c and place the strawberries in a single layer on a baking sheet.  Roast in the oven for an hour and a half until their colour has deepened and they are soft but still hold their shape. Remove from the oven and allow to cool to room temperature.

For the Zabaglione
4 egg yolks
4 teaspoons castor sugar
4 tablespoons Marsala

Whisk the egg yolks and castor sugar together to combine, then add the Marsala and whisk until thickened. Be careful not to scramble the eggs by overheating the mixture - Take the mixture on and off the heat while cooking. Serve warm.

For the Biscotti Disks
2 cups Self Raising Flour
¾ cup Sugar

1 tsp of Vanilla
1/4 tsp of Almond Extract

Pinch of Salt

½ cup Toasted Almonds (roughly chopped)
¼ cup White chocolate (roughly chopped)
1 lemon zest

2 Eggs

1/2 cup unsalted butter, room temp


Preheat oven to 170’c

Cream the butter, sugar and zest.
Slowly add the egg, vanilla and almond extract until light and fluffy. 
Add the dry ingredients and mix until it's well incorporated.
Add the whole toasted almonds and white chocolate and mix them in well, cover and chill for 20-30min.
Roll the dough out to about 1cm and cut out a circle.
Place on a baking tray and bake for 7-9min until lightly golden. The timing will depend on the size circle you chose.