Spumoni From Tre Scalini In Rome

1. 1

   Choose a cooking pot that is large enough to accommodate a heat-proof bowl. Place the bowl in the pot and then fill it with water, but not so full that it spills over into the bowl. Remove the bowl, and place the pot on the stove and bring to a boil. Turn the heat down until the water barely simmers. Place the bowl back into the barely simmering water.

2. 2

   In the bowl, combine the marsala, egg yolks, sugar, 2 tsp water , and 1/4 tsp almond extract. With a wire whisk, beat constantly until the mixture is warm and begins to thicken. Do not let the water boil while you are doing this.

3. 3

   Remove the bowl from the water once it starts to thicken and whip until the mixture becomes smooth and thick. Fold in 3/4 cup of whipped cream (I whip mine before starting the cooking process) and mix carefully.

4. 4

   Spoon into individual cups, cover and put in the freezer for 6 hours. (Another option is to put it in a souffe dish, but you will need to let it stay in the freezer longer).

5. 5

   Sprinkle with toasted almonds when serving, if you desire.

* Per serving · 4 servings · Values may vary.

No additional tips available.