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1
Preheat the oven to 350F.
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2
Spread the almonds on a baking sheet, and toast 8 to 10 minutes, tossing a couple of times, until theyre golden brown and smell nutty.
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3
When they have cooled, chop the nuts coarsely.
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4
Place the flour, cornmeal, and salt in a large bowl.
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5
Add the butter, and work it into the flour with your fingers until you have a coarse meal.
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6
Stir in the sugars and almonds.
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7
Make a well in the center of the dry ingredients.
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8
Combine the egg yolk, extracts, and zest together in a small bowl.
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9
Pour into the well at the center of the dry ingredients.
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10
Mix gently with your hands.
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11
The dough will look dry and crumbly, similar to a streusel.
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12
Transfer the dough into a buttered 8-inch springform pan.
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13
Very lightly, press the dough into the pan, being careful not to pack it too tightly; the top should be somewhat uneven.
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14
Bake 30 to 40 minutes, until set and deep golden brown.
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15
When it has cooled completely, break the sbrisolona into rustic pieces, and serve with a bowl of the zabaglione.
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16
Invite your guests to scoop up dollops of zabaglione onto the sbrisolona and eat with their hands.
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17
Serve with glasses of Moscato dAsti, of course!
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18
Split the vanilla bean in half lengthwise and, using a paring knife, scrape the seeds and pulp into a medium saucepan.
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19
Add the vanilla pod, sugar, and 1/3 cup water.
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20
Bring to a boil over high heat, then reduce the heat to medium and cook, without stirring, to a light caramel.
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21
Add the Moscato (dont worry when the caramel seizes up; it will remelt).
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22
Reduce the mixture to 1 cup and remove the vanilla pod.
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23
Whisk the egg yolks together in a large mixing bowl.
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24
Whisk a few tablespoons of the Moscato caramel into the egg yolks to temper them.
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25
Slowly, add another quarter or so of the mixture, whisking constantly.
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26
At this point, you can add the rest of the Moscato caramel in a slow steady stream, whisking all the time.
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27
Place the mixture in a double boiler, and cook over low heat about 6 minutes, whisking continuously, until its thick and light in color and forms ribbons when it falls from the whisk.
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28
Cool in a stainless steel bowl in the refrigerator for at least 30 minutes.
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29
When youre ready to serve, whip the cream in a stand mixer fitted with the whisk attachment at high speed until it holds stiff peaks.
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30
Fold the whipped cream carefully into the custard base.
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31
Serve the zabaglione in a beautiful bowl.
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32
The zabaglione needs to cool for 2 hours before serving.
