After learning my lesson at World Food Championships in 2013, by not having a finals dessert planned, I now fully plan and prep for all rounds of competition.  Had I gone to Dessert Finals this year, this would have been my entry.  Too bad…this is a DELICIOUS as it is pretty!  Oh and it’s not just a girly dessert…my dad liked it too!

Ingredients

Zabaglione

5 egg yolks

1 whole egg

5 TBSP sugar

1/2 c. frozen orange juice concentrate-thawed

1 TBSP Grand Marnier

1/2 c. whipped cream (heavy whipping cream that has been whipped)

Strawberries

1 qt. fresh strawberries–hulled & quartered

1/2 c. brown sugar

1 tsp ground cinnamon

1 c. cabernet sauvignon

3 TBSP cornstarch

Crunch Layer

1 box Nonnis Almond Biscotti-rough chopped/crushed

Whipped Cream

1 c. heavy whipping cream

1/2 c. powdered sugar

Directions

For the zabaglione

Whisk egg yolks, egg, sugar, oj and Grand Marnier in a double boiler until light and creamy.  Place over simmering water  and cook for 10 minutes or until thick.  Pour into a bowl to chill.

Once the zabaglione has cooled, fold in unsweetened whipped cream.

For the strawberries

Place strawberries, wine, sugar, cinnamon, and cornstarch in a 2 qt sauce pan.  Stir to combine.  Cook over medium heat, stirring frequently, until mixture begins to bubble.  Continue cooking until thick.  If mixture get too thick or feels as if it’s beginning to stick to the bottom, reduce the heat and add a small amount of water. Remove from heat, pour into a bowl, and chill.

For the whipped cream

Beat whipping cream and powdered sugar until stiff.

To assemble

In the bottom of small parfait or wine glasses, place several chunks of biscotti. Top with a layer of zabaglione, followed by a layer of strawberries, a layer of zabaglione, a layer of crushed biscotti, and top with sweetened whipped cream