Zabaione Pinch Pie

Ingredients
Pinch Pie
1/4 teaspoon salt
3 egg whites, room temp
6 tablespoons sugar
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract

Zabaione
1/4 cup sugar
3 large egg yolks
1/4 cup Portuguese Madeira

Directions
Pinch Pie
Add the salt to the egg whites and beat until stiff with clean and dry beaters. Gradually fold in the sugar and add the almond and vanilla extracts. Make sure your bowl is dry and clean!
For meringue shell, preheat the oven to 225°F, then make the meringue. Drop the meringue on a greased baking sheet. Mash out with back of a spoon and make a hollow in the middle to hold the filling. Bake for 1/2 hour, turn oven off and let cool in oven. Fill with strawberries or other berries.

Zabaione
In a metal bowl whisk together sugar, yolks, and Madeira until combined. Set bowl over a saucepan of simmering water and heat mixture, whisking, until frothy, pale golden, and each whisk stroke leaves a clean path. (An instant-read thermometer should register 140°F. for 3 minutes to ensure eggs are safely cooked.) Drizzle zabaione over all.

Serves 6
From: Gourmet Magazine 1995
Recipe Roundup April 2012