Amaretto Zabaglione with Fresh Cherries
Amazing desserts don’t have to be complicated. This Italian zabaglione custard is perfect with any fruit, however, the cherries and almonds pair together beautifully!
Ingredients
2 cups fresh cherries, pit removed
1/4 cup sugar
1/3 cup amaretto liquor
1/4 cup sugar
3 egg yolks
1/4 cup heavy cream
Instructions
1
Remove the pits and quarter the fresh cherries placing them in a bowl. Sprinkle with 1/4 cup sugar and toss to coat. Let the cherries sit and macerate for 20 minutes. Stir often to make sure a delicious cherry syrup forms.
2
Divide the prepared cherries between 4 serving dishes (I like to use goblets) and set aside.
3
In a stainless steel bowl, combine the amaretto, 1/4 cup sugar and egg yolks. Whisk to combine.
4
Bring about 2 cups of water to a boil and place the stainless steel bowl over the pan of boiling water.
5
Continue whisking the yolk mixture until it thickens, about 7 minutes. The yolk mixture should reach 145 degree’s.
6
Remove the freshly made zabaglione custard and strain it through a fine mesh strainer to remove any cooked egg pieces. Stir in the 1/4 cup heavy cream.
7
Pour the freshly made zabaglione over the cherries. If desired, lightly torch the tops of the custard to caramelize the sugars slightly.
8
Serve with freshly toasted sliced almonds on top (if desired), enjoy!
Tags:
Amaretto Zabaglione with Fresh CherriesChef BryanCooking with Chef BryanDessert IdeasItalian DessertsZabaglione
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