The food there was absolutely amazing. The dinners my uncle cooked. The desserts we all baked together. The pastries we bought at the bakery. Delicious, all of it. And I’ve been missing it, because the food here isn’t the same.
So Kogel Mogel is a Polish dessert that is similar to zabaglione or sabayon, but without the Marsala. It is simply whisked egg yolks and sugar, and typically flavoured with additions like honey, cocoa or rum.
Here, I have baked kogel mogel with strawberries for a warm, easy and yummy dessert.
STRAWBERRIES BAKED IN KOGEL MOGEL (ZABAGLIONE)
Adapted from Make Life Easier.
4 egg yolks
4 tbsp icing sugar
2 drops vanilla extract
1 punnet strawberries
Preheat the oven to 190 C. Place 3-4 ramekins on a baking tray.
In a medium bowl, whisk together the egg yolks, icing sugar and vanilla until smooth, light and creamy.
Spoon a tablespoon of the mixture into each ramekin. Fill each ramekin with strawberries, then divide the remaining kogel mogel between the ramekins.
Bake for 5-8 minutes, until just set on top. Enjoy warm. Serves 2-4.