Zabaglione With Biscotti Crumble – a delicious recipe with Fresh Egg Yolks, Sugar, Italian Marsala, Vanilla, Heavy Cream, Amaretti Cookies. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Fill a large saucepan 1/3 of the way with water, and then reduce to a simmer.
2
In a large heat-proof bowl, whisk together egg yolks, sugar and wine. Place bowl on top of pan of water to create a double boiler and then whisk constantly for 5 minutes or until mixture is thickened and no longer frothy.
3
Remove bowl from heat and whisk in vanilla and almond extracts. Set aside to cool completely at room temperature, about 45 minutes to 1 hour.
4
Once mixture has cooled, add cream to bowl of your stand mixer, with whisk attachment fixed. Beat on medium high speed until stiff peaks form. Fold cream very gently into marsala mixture.
5
Into separate glasses, spoon zabaglione. Top with crushed Amaretti or Biscotti cookies. Cover with plastic wrap and let zabaglione chill completely in refrigerator for about 2-3 hours before serving. You may also make this dessert the day before. Enjoy!
571
kcal
Calories
37
g
Fat
41
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 Large Fresh Egg Yolks, 3/4 cups Superfine Or Caster Sugar, 1/2 cups Italian Marsala Wine, 3/4 teaspoons Pure Vanilla Extract, and more.
Yes, Zabaglione With Biscotti Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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