This recipe is a modified version of Alton Brown's Zabaglione recipe with optional fresh berries. Instead of Marsala, Amaretto is used. Also, kosher salt is not used because none were available at the time.
Easy Amaretto Zabaglione Recipe
Ingredients
adapted from http://www.foodnetwork.com/recipes/alton-brown/zabaglione-recipe.html
DirectionsIngredients
adapted from http://www.foodnetwork.com/recipes/alton-brown/zabaglione-recipe.html
- 6 large egg yolks
- 1/2 cup sugar
- 1/2 cup Amaretto
- Fresh berries
Bring 1-inch of water to a boil in a 4-quart saucepan set over high heat.
Add the egg yolks and sugar to a large glass bowl. Using an electric hand mixer on the highest speed, beat the eggs and sugar until the mixture is thick, pale yellow, and the sugar is completely dissolved, 4 to 5 minutes. Decrease the mixer speed to low and add the Marsala (amaretto was used) and salt (this ingredient was skipped).
Decrease the heat to maintain a simmer and put the bowl atop the saucepan with the boiling water, making sure the bottom of the bowl is not touching the water. Beat the mixture on medium speed, until it is thick, frothy, holds a ribbon, and the temperature reaches 145 to 150 degrees F, on an instant-read thermometer.
Spoon the warm mixture into custard cups or serving glasses and serve immediately or allow to cool slightly. Serve with fresh berries, if desired.
For more desserts with alcohol, see recipe for Margarita cake with Tequila frosting.
