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Amaretto Zabaglione




Source of Recipe


Internet


List of Ingredients




4 large egg yolks
1/2 cup sugar
1/2 cup sweet red wine (Moscato or Asti Spumante)
2/3 cup heavy (whipping) cream
16 amaretto cookies
2 cups fresh berries or fruit, cut into bite-sized pieces (do not use
melon; it's too watery)


Recipe



1. In the top of a double boiler set over simmering water (not boiling or the
eggs will set), whisk the egg yolks and sugar until blended. Add the wine.
Cook gently, whisking constantly, until mixture has thickened and doubled in
volume, about 5 minutes. Place top of double boiler in a bowl half-filled with
ice and whisk for several minutes to cool.

2. In a clean bowl, whip the cream until soft peaks form when beater is lifted.
Gently fold cream into egg mixture.

3. In a soufflé dish, bowl or individual wine goblets, layer cream mixture
alternately with the cookies and most of the fruit. Garnish with remaining fruit.
Refrigerate.

4. Serve cold.