Chocolate zabaglione with an amaretti twist

That cookie looks so lonely

This is a great twist on the standard zabaglione recipe. It can be topped with fresh Amaretto whipped cream, fruit, amaretti cookies or eaten plain. Or it can be poured over vanilla ice cream and topped with everything above. Or you can just eat it out of the pan… We used the zabaglione recipe from Nick Stellino’s Mediterranean Flavors. The texture before we added the chocolate was quite different from our own recipe. If you’re used to making zabaglione, fear not. It’ll turn out just fine.

Chocolate Zabaglione

  • 2 ounces dark chocolate
  • ยผ cup heavy whipping cream
  • 4 egg yolks
  • 4 tbsp sugar
  • 4 tbsp marsala

Melt chocolate and cream in a small saucepan over low heat. Set aside when done. Bring a cup of water to boil in the bottom of a double broiler and turn heat down to a simmer. Whisk egg yolks and sugar in the top half. When mixture turns light gold, place over simmering water and beat constantly until mixture thickens. Be careful not to cook the eggs. Remove from heat and whisk in marsala. Place back over water and whisk heavily until mixture at least doubles and gets fluffy. Remove from heat and fold chocolate into custard. Serve hot or cold. We ate ours before doing this, but here’s the whipped cream recipe.

Amaretto whipped cream

  • half pint heavy cream
  • tsp powdered sugar
  • tbsp Amaretto

Combine ingredients in a medium-sized bowl and mix with hand mixer until soft peaks form. Fight over who gets to lick the beaters.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dessert, Italian, Recipes and tagged , , , , . Bookmark the permalink.

24 Responses to Chocolate zabaglione with an amaretti twist

  1. Oh my! I can just taste this! It looks so good and so does that margarita, my favorite drink! Thanks for coming by.

  2. Carolyn Chan says:

    Amaretto is one of my favourites and you’ve just given me another way to enjoy it ๐Ÿ™‚

  3. jocey says:

    Thanks for commenting on my blog! This looks absolutely amazing. If I could eat this, I would eat a lot of it!!
    ๐Ÿ™‚
    Jocelyn

  4. Kas says:

    Oh my goodness — this looks/sounds just heavenly!!!

  5. sarahjeannn says:

    This looks amazing! I’ve had a serious sweet tooth for the past couple of months and I’ll have to try this out!

  6. nancyc says:

    That looks so rich and creamyโ€“I’m sure it’s as delicious as it looks!

  7. sufeiyasworld says:

    this looks yummy and easy to make,
    even though i can’t pronounce the second word but seems like a deffa must try ๐Ÿ™‚

  8. Liz says:

    Looks so good. I’ve almost forgotten about zabaglione. I haven’t had it in years.

  9. saminacooks says:

    I have to try this ๐Ÿ™‚

  10. Alison says:

    I have to try this! Just as soon as I can get the ingredients! Thank you for posting this. ๐Ÿ™‚

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  13. This looks great, I just happen to have a bunch of egg yolks and this will be perfect to use them up!

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  15. Yuri says:

    I love amaretto and chocolate. This looks like heaven to me ๐Ÿ˜€

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  17. petit4chocolatier says:

    This looks divine!

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  19. Shweta says:

    Nice recipe, can you tell me how much this will yield? i want to make this for my tiramitsu with orange liquor.

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  21. A_Boleyn says:

    I made a 2 yolk classic version of this using Limoncello and barely had enough for one serving. I have no idea why I got so little. I’m going to try it again with Marsala. Maybe cook it less.

    http://a-boleyn.livejournal.com/213185.html

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