Rum Zabaglione With Strawberries and Amaretti |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Juicy, ripe strawberries and crunchy, almondy amaretti biscuits topped with lusciously boozy zabaglione. (I love finding descriptive adjectives for these bloody things! ;-)) Ingredients:
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 |
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.
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