Chocolate-Almond Zabaglione

1. 1

   In the top of a double boiler or in a metal bowl, combine the yolks, sugar, and liqueur until smooth.

2. 2

   Set over a pot of barely simmering water and whisk by hand or beat with an electric mixer until pale yellow and foamy and a ribbon forms when the beaters are lifted, 5 to 7 minutes.

3. 3

   Remove from the heat and beat in the cocoa until smooth.

4. 4

   Divide the berries between footed dessert coupe dishes or large tall martini glasses.

5. 5

   Top the fruit with the zabaglione and cookies, and garnish with chocolate shavings.

6. 6

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.