Make-Ahead Zabaglione with Amaretti

1. 1

   Place the egg yolks, sugar, and Marsala wine in a large heat-proof glass bowl and whisk them together.

2. 2

   Place the bowl on a pan of simmering water to make a double boiler and whisk the mixture almost constantly for 5 to 7 minutes, until it expands in volume and becomes thickened.

3. 3

   You'll see the froth disappear and the whisk will leave a little trail in the mixture.

4. 4

   Don't walk away from it or youll end up with scrambled eggs!

5. 5

   Off the heat, whisk in the vanilla and almond extracts.

6. 6

   Set aside for 30 minutes to cool to room temperature, whisking once or twice as it cools.

7. 7

   Place the cream in the bowl of an electric mixer fitted with the whisk attachment (you can also use a hand mixer) and beat it just until it forms firm peaks.

8. 8

   With a rubber spatula, carefully fold the cream into the Marsala mixture.

9. 9

   Spoon half of the mixture into each of 4 or 5 decorative glasses (depending on the size), sprinkle each with 1 tablespoon of crushed Amaretti, and spoon the rest of the mixture on top.

10. 10

    Sprinkle with the remaining Amaretti crumbs, cover with plastic wrap, and chill for a few hours or overnight.

11. 11

    Serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.