Rum Zabaglione With Strawberries and Amaretti

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

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  pint strawberry, hulled and cut into sixths,lengthwise
• 1  tablespoon sugar
• 1  tablespoon dark rum
• 1⁄3 cup  crushed amaretti

• Zabaglione

• 6  large  egg yolks
• 1⁄4 cup sugar
• 1⁄3 cup dry white wine
• 1⁄4 cup dark rum

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.