2,9 / 10
ready in 1 hr 50 min.
- For the zabaglione
- 6 egg yolks
- 0.333 cup sugar
- ¾ cup Marsala wine
- 1 teaspoon grated lemon zest
- 1 teaspoon vanilla extract
- 1 cup cream (48% fat whipped)
- For the amaretti cookies
- 8 ounces almond paste
- 3 egg whites
- 1 cup caster sugar
- ½ cup all-purpose flour
- powdered sugar (for dusting)
- To decorate
- Rose petal
How healthy are the main ingredients?sugar
Place the egg yolks and sugar in a large stainless steel bowl. Add the Marsala wine, lemon zest and vanilla extract.
Place the bowl over a pan of simmering (not boiling) water. Whisk for 12-15 minutes, until tripled in volume and pale. Remove from the heat and set aside to cool for 15-20 minutes.
Whiskthe cream until soft peaks form. Fold the whipped cream into the cooled custard. Chill until ready to assemble and serve.
For the amaretti cookies: heat the oven to 170°C (150° fan) 325°F gas 3. Line 2 baking trays with non-stick baking paper.
Break up the almond paste and place it in a bowl.
In a separate bowl, using an electric whisk, beat the egg whites until foamy. Add the egg whites to the almond paste and mix well on low speed. Slowly add the sugar, mixing well between additions. Add the flour to the mixture; mixing until very smooth.
Spoon into a piping bag with a 2.5cm|1" round tip. Pipe the mixture onto the trays in 2.5cm mounds, about 4cm|1 1/2" apart. Using a damp paper towel, lightly press the top of each cookie to smooth out the top.
Bake for 15-20 minutes, until golden brown. Cool on the trays for a few minutes, then place on a wire rack to cool completely. Dust generously with icing sugar.
To assemble: spoon the zabaglione into dessert glasses and decorate the top with 4 or 5 amaretti cookies.
Place six cookies in a plastic food bag and crush with a rolling pin. Sprinkle amaretti crumbs over the zabaglione and garnish with fresh rose petals.