Amaretto Zabaglione

1. 1

   Whisk egg yolks, amaretto, and sugar in medium metal bowl to blend.

2. 2

   Set bowl over saucepan of simmering water (double boiler).

3. 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. 4

   Remove mixture from over water.

5. 5

   Add cream and whisk until incorporated.

6. 6

   Pour or spoon into individual serving glasses/bowls.

7. 7

   Serve warm or chilled. (If serving chilled, zabaglione can be prepared 1 day ahead and refrigerated. Rewhisk before serving.)

8. 8

   Also if serving chilled, let the zabaglione cool before placing fresh fruit on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.