Make-Ahead Zabaglione with Amaretti

Name: Make-Ahead Zabaglione with Amaretti
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT3H50M0.000S
Yield: 4 to 5 servings
Cuisine: italian
Ingredients: 6 extra-large egg yolks; 1/2 cup superfine sugar; 3/4 cup dry Italian Marsala wine, such as Florio; 1/2 teaspoon pure vanilla extract; 1/4 teaspoon pure almond extract; 3/4 cup cold heavy cream; 4 to 6 (double) Italian Amaretti di Saronno cookies, lightly crushed

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Level: Easy

Total: 3 hr 50 min (includes cooling and chilling times)
Active: 25 min

Yield: 4 to 5 servings

Level: Easy

Total: 3 hr 50 min (includes cooling and chilling times)
Active: 25 min

Yield: 4 to 5 servings

Ingredients

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6 extra-large egg yolks

1/2 cup superfine sugar

3/4 cup dry Italian Marsala wine, such as Florio

1/2 teaspoon pure vanilla extract

1/4 teaspoon pure almond extract

3/4 cup cold heavy cream

4 to 6 (double) Italian Amaretti di Saronno cookies, lightly crushed

Directions

Watch how to make this recipe.

Place the egg yolks, sugar, and Marsala wine in a large heat-proof glass bowl and whisk them together. Place the bowl on a pan of simmering water to make a double boiler and whisk the mixture almost constantly for 5 to 7 minutes, until it expands in volume and becomes thickened. You'll see the froth disappear and the whisk will leave a little trail in the mixture. Don't walk away from it or you¿ll end up with scrambled eggs! Off the heat, whisk in the vanilla and almond extracts. Set aside for 30 minutes to cool to room temperature, whisking once or twice as it cools.
Place the cream in the bowl of an electric mixer fitted with the whisk attachment (you can also use a hand mixer) and beat it just until it forms firm peaks. With a rubber spatula, carefully fold the cream into the Marsala mixture. Spoon half of the mixture into each of 4 or 5 decorative glasses (depending on the size), sprinkle each with 1 tablespoon of crushed Amaretti, and spoon the rest of the mixture on top. Sprinkle with the remaining Amaretti crumbs, cover with plastic wrap, and chill for a few hours or overnight. Serve cold.