Assemble Zabaglione Tartlets

Video Transcript

"We finished the vanilla mousse tartlets and now we are ready to make the Zabaglione tartlets. I have my little shells over here. The Zabaglione I made earlier is nice and chilled. I actually made just a little bit of whipped cream to put on top just because I like to put whipped cream on this. For that, you don't have to add quite as much vanilla as you did in the other one because this is just meant to be whipped cream. It's not meant for a vanilla mousse. Just a tad bit of vanilla when you make that whipped cream and I put in a little bit of powdered sugar in there to sweeten it up a bit. That's the story on that whipped cream. I actually have some cherries in syrup. I like to use Amarino cherries, not the Marachino cherries. They're darker, much more natural color for cherry. Much darker, and they have a nice, rich syrup. When that seeps down over everything, perfecto! I'm going to use a spoon for this instead of a piping bag, like before, just to show you. I would get a small spoon. You don't want to pour it everywhere. Put a little bit in your...be on the side of caution. Be conservative, there we go. Very nice! We're going to put just a little bit of whipped cream on top. There we go. We're going to add the cherry on top of all of that. You could leave it the way it is. You know what? I'm afraid I may have added a little bit too much Zabaglione, so I'm going to make another one over here, just in case with a lot less so it doesn't overflow. Let's put some whipped cream on that. Beautiful! Let's add our cherry and the syrup. You don't have to add too much syrup because it will just kind of seep in there anyway. See how that syrup naturally runs? Perfect. Exactly what we wanted, perfect! See how the syrup seeps in there? I wasn't trying to spoon a lot of syrup on there. It'll just run off the cherry. Let's try this one, it might be messy, but it's worth it. Mmm. Zabaglione is slightly heavier than the vanilla mousse, but it's still really light, actually really airy. Of course, the whipped cream and the juice from the cherry seeping into there is perfect. These turned out great as well."