| Level: | Easy |
| Total: | 3 hr 50 min |
| Active: | 25 min |
| Yield: | 4 to 5 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 5 servings |
| Calories | 382 |
| Total Fat | 24 g |
| Saturated Fat | 13 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 0 g |
| Sugar | 21 g |
| Protein | 6 g |
| Cholesterol | 311 mg |
| Sodium | 78 mg |
Reviews
This recipe is outrageously delicious!
Delicious! I used it to fill puff pastry tarts and then added fresh berries. OMG. Yummy!
Out of this world!
I made this for a small dinner party I was having…LOVED the idea of being able to make it a day ahead of time and just stick it in the fridge until ready to serve! I didn’t give it 5 stars because no one had mentioned that the ameretti cookies would become soggy if made ahead of time. The thought crossed my mind but since no review nor Ina had mentioned it I felt like maybe they would still taste good. So my advice is to either serve it right after assembly, or sprinkle the ameretti on top right before serving. Next time I make it I may just serve it with some sliced strawberries. Yummy!
Excellent recipe. This is extremely tasty zabaglione. Served it to my guests with raspberries.
Very disappointing recipe. I followed exactly as written. 3/4 cup of Marsala wine was overpowering. I ended up throwing the whole batch down the drain and served something else. It was a huge waste of money.
Now…Mine did not look as pretty as Ina’s Really hope it thickens more in the fridge but no matter…the taste is AWESOME!!!
This is soooo good. Thank you