MAKE-AHEAD ZABAGLIONE WITH AMARETTI
Steps:
- Place the egg yolks, sugar, and Marsala wine in a large heat-proof glass bowl and whisk them together. Place the bowl on a pan of simmering water to make a double boiler and whisk the mixture almost constantly for 5 to 7 minutes, until it expands in volume and becomes thickened. You'll see the froth disappear and the whisk will leave a little trail in the mixture. Don't walk away from it or you¿ll end up with scrambled eggs! Off the heat, whisk in the vanilla and almond extracts. Set aside for 30 minutes to cool to room temperature, whisking once or twice as it cools.
- Place the cream in the bowl of an electric mixer fitted with the whisk attachment (you can also use a hand mixer) and beat it just until it forms firm peaks. With a rubber spatula, carefully fold the cream into the Marsala mixture. Spoon half of the mixture into each of 4 or 5 decorative glasses (depending on the size), sprinkle each with 1 tablespoon of crushed Amaretti, and spoon the rest of the mixture on top. Sprinkle with the remaining Amaretti crumbs, cover with plastic wrap, and chill for a few hours or overnight. Serve cold.
LIMONCELLO ZABAGLIONE & FRESH RASPBERRIES
Zabaglione is a delicious light Italian desert typically made with Marsla wine. This recipe uses Limoncello which is a lemon flavored liquor produced in the southern part of Italy. True Limoncello is made from the Sorrento lemons that grow overlooking the Mediterranean. Use the very best Limoncello you can afford, Pallini or Caravella brands are suggested. This recipe comes from epicurious.com. I am posting for ZWT 7 Italy. You can make your own double boiler by using a heatproof bowl suspended over simming water; making sure the bottom of the bowl does not touch the boiling water directly.
Provided by BakinBaby
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Divide raspberries among 6 dessert glasses.
- Place yolks,egg & sugar in the top of a double boiler, whisk for about 3 minute.
- Bring water (in the bottom of a double boiler) to a simmer.
- Place the top double boiler (with yolk mixture) on top of double boiler, wisk together for about 10 minute or until mixture coats a spoon.
- Add limoncello and cream, whisk another 10 minute or until it begins to thicken.
- Remove from heat and cool.
- Spoon zabaglione over berries, chill and serve with biscotti or cookies if desired.
Nutrition Facts : Calories 160.2, Fat 8.3, SaturatedFat 3.9, Cholesterol 198.3, Sodium 22.6, Carbohydrate 18.4, Fiber 0.5, Sugar 17.1, Protein 3.6
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