Rum Zabaglione With Strawberries and Amaretti

Total Time
Prep 20 mins
Cook 20 mins

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

Ingredients Nutrition


  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.


Most Helpful

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!

lauralie41 July 11, 2006

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