Zabaglione with Marsala & with amaretti crumbled 

Delicious cream, the zabaglione with Marsala with Amaretti crumbled evokes desserts of the past, fragrant delicacies in the cup to be served at the end of the meal or as a snack, accompanied by dry biscuits, such as Cantucci, chocolate chips or berries. The zabaglione with Marsala is not difficult to prepare: follow the recipe step by step and the result will surely be perfect. 

In addition to the classic Marsala, to prepare zabaglione you can also use the great Italian and foreign dessert wines such as Port, or sparkling wines, from Champagne to Moscato, to Prosecco.

For 4 people

6 egg yolks

200 g sugar

250 ml of high quality Marsala, dry or sweet to taste

5-6 Amaretti 

salt

Preparation

Coarsely crumble the Amaretti  and toast them under the oven grill for 1-2 minutes, then set aside. Pour the egg yolks into a steel saucepan, even better into a cuff with a rounded bottom, if you have it. Add the sugar and a pinch of salt and place the saucepan in a larger saucepan with a little water. Transfer it to the stove, keeping the heat very low so that the water maintains a very light boil and does not touch the bottom of the saucepan. Begin to whip the mixture with a whisk, by hand or electric mixer and, when the sugar is completely dissolved and the mixture is swollen and fluffy, add the Marsala, a tablespoon at a time, always beating. During the operation it is very important that the temperature of the water remains constant. Continue stirring continuously for about 12-15 minutes, until the mixture gradually begins to thicken and becomes puffy and fluffy. Remove the saucepan from the water bath and dip it in a bowl with ice to stop cooking, stirring until it is slightly warm. Enjoy the zabaglione hot or, if you prefer, cold. In this case, stir it from time to time as it cools, because the wine tends to separate from the cream, settling on the bottom. Serve accompanied with Amaretti or other biscuits to taste.