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! ;-))
- 1 pint strawberry, hulled and cut into sixths,lengthwise
- 1 tablespoon sugar
- 1 tablespoon dark rum
- 1⁄3 cup crushed amaretti
- 6 large egg yolks
- 1⁄4 cup sugar
- 1⁄3 cup dry white wine
- 1⁄4 cup dark rum
- Prepare the strawberries: In a bowl, toss the strawberries with the sugar and the rum and let macerate 20 minutes.
- Divide among 4 goblets and sprinkle each serving with 1 tblsp of crushed amaretti.
- Make zabaglione: In a large, heatproof bowl, beat yolks with sugar until thick and pale, about 8 minutes.
- 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.
- 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.
- Remove bowl from pan and beat 1 minute longer.
- Spoon zabaglione into goblets and sprinkle with remaining amaretti.
- Serve immediately.
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!