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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is an Italian custard-like desert. It's very rich but also very tasty. At my favorite Italian restaurant (now closed), they served it chilled in a hurricane shaped daiquiri glass, topped with a couple fresh blueberries, raspberries, blackberries, and a strawberry. Very elegant desert to finish a romantic meal with the one you love. I haven't fixed this myself yet, but it sounds very simple, and you can make it a day ahead of time! I found this recipe . Please note, cooking time is a rough guess since I haven't made this yet, and the site I found this did not list a cook or prep time. Chill time is not included as it is optional. Ingredients:
6 large egg yolks |
1/3 cup amaretto or 1/3 cup other almond liqueur |
3 tablespoons baker's sugar (superfine sugar) or 3 tablespoons sugar (measures the same) |
1/4 cup heavy whipping cream |
4 -5 pieces mixed berries |
Directions:
1. Whisk egg yolks, amaretto, and sugar in medium metal bowl to blend.
2. Set bowl over saucepan of simmering water (double boiler).
3. Whisk mixture constantly and vigorously until thickened and instant-read thermometer inserted into mixture registers 140 for 3 minutes, about 5 minutes total.
4. Remove mixture from over water.
5. Add cream and whisk until incorporated.
6. Pour or spoon into individual serving glasses/bowls.
7. Serve warm or chilled. (If serving chilled, zabaglione can be prepared 1 day ahead and refrigerated. Rewhisk before serving.)
8. Also if serving chilled, let the zabaglione cool before placing fresh fruit on top.
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