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1
Preheat oven to 350F.
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2
Finely grind amaretti cookies in processor (makes about 1 1/2 cups crumbs).
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3
With processor running, gradually add melted butter and process until crumbs begin to stick together.
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4
Press crust mixture onto bottom and up sides of 9-inch-diameter tart pan with removable bottom.
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5
Bake crust until pale golden, about 6 minutes.
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6
Cool.
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7
Gently press up bottom of pan just to loosen crust from sides (do not remove from pan).
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8
Place crust in freezer.
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9
Soak currants in 1/2 cup Marsala in small bowl for 1 hour.
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10
Whisk remaining 1 cup Marsala, sugar and yolks in large metal bowl.
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11
Set bowl over saucepan of rapidly simmering water and whisk until candy thermometer inserted into mixture registers 170F, about 4 minutes.
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12
Remove bowl from over water.
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13
Whisk in corn syrup, vanilla and nutmeg.
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14
Refrigerate zabaglione until cool, whisking occasionally, about 20 minutes.
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15
Beat cream in bowl to stiff peaks.
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16
Add zabaglione and beat just until smooth.
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17
Drain currants and fold into zabaglione (reserve Marsala for another use).
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18
Place in freezer until slightly stiffened but not frozen, about 1 hour.
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19
Spoon zabaglione cream into crust, mounding in center.
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20
Freeze until almost firm, about 2 hours.
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21
Cover and freeze until firm, at least 6 hours or overnight.
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22
Stir Marsala and sugar in heavy medium saucepan over medium heat until sugar dissolves.
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23
Increase heat and boil until syrup is reduced to generous 2/3 cup, about 17 minutes.
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24
Add lemon peel and nutmeg and boil 1 minute.
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25
Cool slightly.
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26
(Can be prepared 8 hours ahead.
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27
Let stand at room temperature.
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28
Rewarm over low heat before serving.)
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29
Remove tart from pan.
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30
Transfer tart to platter.
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31
Arrange strawberries around top edge of tart.
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32
Cut into wedges.
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33
Serve, passing warm sauce separately.
