Zabaglione with Amaretti Recipe

Zabaglione with Amaretti Recipe

Try one of Italy’s great contributions to the world of desserts.

This dessert should be made at the last minute, but it doesn’t take too ling and is worth the wait.

Zabaglione with Amaretti


  • 8 egg yolks
  • 1 cup sugar
  • 5 Tbs Marsala wine
  • 1 Tbs white wine
  • 8 Amaretti (Italian almond cookies)


  1. Mix yolks and wines together in the top of a double boiler and cook over hot water, beating constantly, until the mixture thickens and becomes warm.
  2. Remove from heat and beat until fluffy.
  3. Break up the amaretti in the bottom of a serving bowl.
  4. Pour zabaglione on top and serve at once.

Note: Save the egg whites in a freezer container. They can be frozen and used for soufflés or meringues.
Zabaglione may be flavored with other liqueurs, such as kirsch.

Published in: on March 2, 2011 at 8:37 pm  Leave a Comment  

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