Fresh Amaretto Berry Zabaglione
This delicious Italian egg custard topping can be serve warm or chilled. However you choose to serve this delicious custard, your family and friends will love it!
Ingredients
6 large egg yolks
3/4 cups sugar
1/3 cup Marsala wine (optional)
1 tsp vanilla
1/2 tsp almond extract
1 cup heavy cream, whipped
2 cups fresh blueberries
Instructions
1
Bring a sauce pan of water to a boil on the stove.
2
Place the egg yolks and sugar in a stainless steel bowl and whisk together.
3
Place the bowl of eggs on the boiling water and whisk. Use a towel to remove the bowl from the double boiler after the eggs heat and keep whisking until the mixing is thick and creamy.
4
Add the Marsala wine (optional), vanilla and almond extract and fully mix to incorporate.
5
In a separate bowl whisk the heavy cream to stiff peaks. Fold the cream into prepared egg mixture until incorporated.
6
Divide half the blueberries between four glasses. Divide the freshly prepared zabaglione into the glasses and chill for about an hour. Divide the remaining blueberries between the glasses and serve. Can serve with cookies or lady fingers on the side.
Tags:
chefbryan
