RUM ZABAGLIONE WITH STRAWBERRIES AND AMARETTI
Juicy, ripe strawberries and crunchy, almondy amaretti biscuits topped with lusciously boozy zabaglione. (I love finding descriptive adjectives for these bloody things! ;-))
Provided by evelynathens
Categories Dessert
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the strawberries: In a bowl, toss the strawberries with the sugar and the rum and let macerate 20 minutes.
- Divide among 4 goblets and sprinkle each serving with 1 tblsp of crushed amaretti.
- Make zabaglione: In a large, heatproof bowl, beat yolks with sugar until thick and pale, about 8 minutes.
- 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.
- 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.
- Remove bowl from pan and beat 1 minute longer.
- Spoon zabaglione into goblets and sprinkle with remaining amaretti.
- Serve immediately.
Nutrition Facts : Calories 227.6, Fat 7, SaturatedFat 2.5, Cholesterol 314.7, Sodium 14.3, Carbohydrate 23.9, Fiber 1.8, Sugar 20.1, Protein 4.7
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