Rum Zabaglione With Strawberries And Amaretti

1. 1

   Prepare the strawberries: In a bowl, toss the strawberries with the sugar and the rum and let macerate 20 minutes.

2. 2

   Divide among 4 goblets and sprinkle each serving with 1 tblsp of crushed amaretti.

3. 3

   Make zabaglione: In a large, heatproof bowl, beat yolks with sugar until thick and pale, about 8 minutes.

4. 4

   Set bowl over a pan of simmering water, ensuring that bowl is not actually on the surface of the water, and beat with mixer for 1 minute.

5. 5

   Add wine and rum in a slow, steady stream, beating constantly, and beat mixture at high speed for 6-10 minutes, or until it is very light and thickened and beater leaves a pattern in its wake.

6. 6

   Remove bowl from pan and beat 1 minute longer.

7. 7

   Spoon zabaglione into goblets and sprinkle with remaining amaretti.

8. 8

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.