Celebrity chef

Angela Hartnett

Described by mentor Gordon Ramsay as the ‘the new Elizabeth David’, Angela is one of few female British chefs to hold a Michelin star and is one of the most influential women in catering. Her European-inspired cooking has won her fans and an MBE. Her books include Angela Hartnett’s Cucina: Three Generations Of Italian Family Cooking.

Serves 6

Zabaglione with crushed amaretti biscuits recipe

rate this recipe Thanks for rating!

Ready in 25 minutes

50g amaretti biscuits
8 free-range egg yolks
1 vanilla pod, split lengthways and seeds scraped
130g golden caster sugar
100ml Marsala

Add to my cookbook

Print this recipe

Email a friend

1. First, put the amaretti biscuits into a small food plastic bag. Seal and bash with a rolling pin to crush well into fine crumbs. Set aside.
2. Put the egg yolks, vanilla seeds (discard the vanilla pod; or you can pop the pod into a bag of caster sugar to give it a lovely vanilla flavour) and sugar in a large bowl over a pan of just-simmering water – make sure the base of the bowl doesn’t touch the water, or the egg mixture will get too hot and scramble. Using an electric hand whisk, whisk the yolks and sugar together for about 15 minutes, until the mixture is pale, thick and voluminous. It should have nearly tripled in volume.
3. Gradually whisk in the Marsala, then remove from the heat. Continue to whisk until the zabaglione has cooled slightly.
4. Divide the zabaglione between 6 x 250ml dessert glasses or tumblers and sprinkle with crushed amaretti biscuits to serve.

Nutritional info

Per serving: 261kcals, 9.2g fat (2.4g saturated), 5.3g protein, 32.5g carbs, 29.5g sugar, trace salt

Chef's tip

After you have eaten the main course, whip up the zabaglione, adding the Marsala, so that it will be perfectly light and foamy for serving sprinkled with amaretti biscuits.

Wine Recommendation

Wine note: A glass of almond liqueur might be too strong for most of us but a chilled tawny port, with its nutty, raisined flavour, would be wonderful with this dessert.

Zabaglione with crushed amaretti biscuits recipe

Other recipes by Angela Hartnett

Other Italian recipes

Low-fat tiramisu recipe

Stuffed pasta shells with roasted tomato ragu recipe

Tagliatelle with field mushrooms, lemon and tarragon recipe

Quick baked gnocchi with chorizo, spinach and mozzarella recipe

Cauliflower tortelloni cheese recipe

A rather old-fashioned rice salad recipe

Sausage and roast vegetable pasta bake recipe

Salmon gnocchi bake recipe

Tiramisu recipe

Italian baked almond cheesecake recipe

Speedy cheesy meals

Quick lamb dishes

Comfort puds

In This Month's Issue

This month's cover dish

Chocolate and panettone Christmas pudding with cranberry toffee sauce recipe

Try these new recipes:

Easy-peasy cottage pie recipe

Beef ragu lasagne recipe

Spiced beef chilli recipe

Beef ragu recipe

Steak pie recipe

Pizza pie recipe

Rich lamb shank pasties recipe

Baked meatballs with goat’s cheese recipe

Creamy mustard pork recipe

Sage and sausage pasta recipe

Latest User Recipes

Your comments

We'd love to hear what you think. Register or sign in to leave your comments.

New issue on sale 4 Nov

Gordon and his A-team chefs... Nigella's gift guide... Rachel Allen's festive lunch... Strictly Come Dancing stars talk taste... Christmas food suppliers... Festive veggie recipes... Glamour puds...

Win an exclusive trip to Rioja, Spain's wine country

Adoramos vino! Gracias Campo Viejo.

FREE!

Get Jamie’s new Ministry of Food cookbook with every delicious. subscription. It's delish.