Marsala is a fortified wine from Sicily that was once popular among chefs and wine enthusiasts alike. However, excessive production cheapened its quality over time, leading to a decline in its reputation. Fortunately, a select few winemakers continue to produce marsala in its authentic form, capturing its deep and mellow character with notes of muscovado and sun-dried fruit. If you haven’t any already, now may be the time to add a bottle to your pantry. In this recipe, sweet marsala is used in a sabayon (or zabaglione in Italian). Both creamy and light, this boozy custard is traditionally served with summer fruits. But I have opted to serve it with a chocolate tart and toasted hazelnuts.SERVES 10–12Ingredients:For the chocolate tart shell:150g (5½oz) unsalted butter, softened, plus extra for greasing90g (3¼oz) icing sugar, sifted1 egg½ teaspoon salt200g (7oz) plain flour50g (1¾oz) cocoa powderFor the chocolate filling:530g (1lb 3oz) good-quality chocolate (70% cocoa solids), broken int...
