Rum Zabaglione With Strawberries and Amaretti

READY IN: 40mins
Recipe by evelyn/athens

Juicy, ripe strawberries and crunchy, almondy amaretti biscuits topped with lusciously boozy zabaglione. (I love finding descriptive adjectives for these bloody things! ;-))

Top Review by lauralie41

Wonderful zabaglione! I order it for dessert at my favorite Italian restaurant but this is so much better!! I loved the rum soaked strawberries and amaretti cookies along with the azbaglione. Another great recipe, thank you Ev!

Ingredients Nutrition

Directions

  1. Prepare the strawberries: In a bowl, toss the strawberries with the sugar and the rum and let macerate 20 minutes.
  2. Divide among 4 goblets and sprinkle each serving with 1 tblsp of crushed amaretti.
  3. Make zabaglione: In a large, heatproof bowl, beat yolks with sugar until thick and pale, about 8 minutes.
  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. 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. Remove bowl from pan and beat 1 minute longer.
  7. Spoon zabaglione into goblets and sprinkle with remaining amaretti.
  8. Serve immediately.

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