Zabaglione

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Zabaglione

Categories: Beverages, Desserts

Yield: 6 Servings

 

1/2 c Sugar, divided

1 ts Unflavored gelatin

1/2 c Dry or sweet sherry

6 Eggs, separated

3 Egg whites at room temp.

1 tb Amaretto liqueur or brandy

1 ts Vanilla extract

1 c Heavy cream, chilled and

- whipped

1/8 ts Cream of tartar

pn Salt

 

Combine 5 tablespoons sugar and gelatin in a medium saucepan; stir in

sherry. Beat egg yolks until very light, fluffy and lemon colored.

Add to

saucepan and cook over low to moderate heat until mixture is

thickened,

stirring constantly. Cool. Stir in Amaretto and vanilla. Fold

whipped cream

into egg yolk mixture. In a large bowl, combine 9 egg whites, cream

of

tartar, and salt, beating until white are foamy. Add remaining sugar

and

continue beating until egg whites form stiff, but not dry peaks;

gently

fold into custard. Spoon into tall desert glasses. Chill thoroughly