Zabaglione with amaretti biscuits
- December 2006
- Serves 6
- Ready in 25 minutes
Zabaglione (or sometimes, zabaione) is a light, foamy Italian dessert recipe made by whisking eggs yolks, Marsala wine and sugar. We’ve served this version with crunchy Amaretti biscuits.
- 9.2g (2.4g saturated)
- 32.5g (29.5g sugar)
- 50g amaretti biscuits
- 8 free-range egg yolks
- 1 vanilla pod, split lengthways and seeds scraped
- 130g golden caster sugar
- 100ml Marsala
- 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.
- 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.
- Gradually whisk in the Marsala, then remove from the heat. Continue to whisk until the zabaglione has cooled slightly.
- Divide the zabaglione between 6 x 250ml dessert glasses or tumblers and sprinkle with crushed amaretti biscuits to serve.
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.
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