Happy Tuesday, everyone! How is everyone’s week going? Now that Monday has passed, I feel like this week is finally under way. To celebrate it no longer being Monday, I’m sharing one of my FAVORITE desserts: Italian zabaglione flavored with vanilla and almond extracts and topped with the most addicting crunchy biscotti crumble.
I think zabaglione is one of those desserts that is scary-sounding. I know that I was always scared of making it, and thus only ever had it when they would spectacularly have it at a restaurant (which is like hardly ever). It was another one of those desserts that I would never make just because of the way it sounded. Just the name “zabaglione” sounds terrifying, doesn’t it?! I felt this same way about pots de creme and panna cotta until I finally made both of them, and then gave myself a good slap on the wrist for judging in the first place.
I know. I need to stop this whole judging desserts thing.
I’m going to keep things short and sweet today, but you guys have to make this zabaglione with biscotti crumble. Pair it with a coffee porter or stout. You will just love it. I know you will. ;)
- 6 fresh large egg yolks
- 3/4 cup superfine/caster sugar
- 1/2 cup Italian Marsala wine
- 3/4 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 cup cold heavy cream
- 6 biscotti or amaretti cookies, crushed into small pieces
- Fill a large saucepan 1/3 of the way with water, and then reduce to a simmer.
- In a large heat-proof bow. whisk together the egg yolks, sugar and wine. Place the bowl on top of the pan of water to create a double boiler and then whisk constantly for 5 minutes or until the the mixture is thickened and no longer frothy.
- Remove the bowl from heat and whisk in the vanilla and almond extracts. Set aside to cool completely at room temperature, about 45 minutes to an hour.
- Once the mixture has cooled, add the cream to the bowl of your stand mixer, with whisk attachment fixed. Beat on medium high speed until stiff peaks form. Fold the cream very gently into the marsala mixture.
- Into 4 separate glasses, spoon the zabaglione. Top with crushed Amaretti or Biscotti cookies. Cover with plastic wrap and let the zabaglione chill completely in the refrigerator for about 2-3 hours before serving.
- You may also make this dessert the day before. Enjoy!