Happy Tuesday, everyone! How is everyone’s week going? Now that Monday has passed, I feel like this week is finally under way. To celebrate it no longer being Monday, I’m sharing one of my FAVORITE desserts: Italian zabaglione flavored with vanilla and almond extracts and topped with the most addicting crunchy biscotti crumble.
I think zabaglione is one of those desserts that is scary-sounding. I know that I was always scared of making it, and thus only ever had it when they would spectacularly have it at a restaurant (which is like hardly ever). It was another one of those desserts that I would never make just because of the way it sounded. Just the name “zabaglione” sounds terrifying, doesn’t it?! I felt this same way about pots de creme and panna cotta until I finally made both of them, and then gave myself a good slap on the wrist for judging in the first place.
I know. I need to stop this whole judging desserts thing.
I’m going to keep things short and sweet today, but you guys have to make this zabaglione with biscotti crumble. Pair it with a coffee porter or stout. You will just love it. I know you will. ;)
Ingredients
- 6 fresh large egg yolks
- 3/4 cup superfine/caster sugar
- 1/2 cup Italian Marsala wine
- 3/4 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 cup cold heavy cream
- 6 biscotti or amaretti cookies crushed into small pieces
Instructions
- Fill a large saucepan 1/3 of the way with water, and then reduce to a simmer.
- In a large heat-proof bow. whisk together the egg yolks, sugar and wine. Place the bowl on top of the pan of water to create a double boiler and then whisk constantly for 5 minutes or until the the mixture is thickened and no longer frothy.
- Remove the bowl from heat and whisk in the vanilla and almond extracts. Set aside to cool completely at room temperature, about 45 minutes to an hour.
- Once the mixture has cooled, add the cream to the bowl of your stand mixer, with whisk attachment fixed. Beat on medium high speed until stiff peaks form. Fold the cream very gently into the marsala mixture.
- Into 4 separate glasses, spoon the zabaglione. Top with crushed Amaretti or Biscotti cookies. Cover with plastic wrap and let the zabaglione chill completely in the refrigerator for about 2-3 hours before serving.
- You may also make this dessert the day before. Enjoy!
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22 Comments
I’ve tried panna cotta many times before, but I am seriously SO ashamed to say that I have never had a zabaglione in my life! Ummm, that’s changing now because I am literally drooling over how fabulous this looks! All that crumbled up biscotti!!
You have to! You have to! Thanks so much, Sarah!
this looks so sophisticated! The name is hard for me to pronounce so I will me afraid of giving it a try too! But you are right, things was usually simpler than we expect them to! This looks gorgeous, love the addition of biscotti! Nom Nom!
Thanks so much, Manali!
I’ve made panna cotta, but not zabaglione (and I’m having trouble spelling it)! haha This looks incredible, Justine, and the biscotti crumble on top is just perfect!
I think there are like 2500 different ways to spell it. ;)
I definitely think you should make more desserts because each one you post looks amazing! Love this zabaglione, I’ve never made it before but I can’t wait to try yours! The biscotti crumble look perfect!
Aw, thank you so much Kelly. xo
Wow this looks amazing Justine! I’ve never actually heard of this dessert before but it sounds like it would be right up my alley. Can’t wait to give it a try!
You have to try it out, Kelley! Thanks girl!!
YUM! I’ve never made zabaglione, but I ain’t afraid to try! You know me, I’ll make/eat dessert anytime, anywhere. By the way to you have one saved for me in the fridge? ;-)
I know that you would be all over this, Danae. ;) I don’t have any more left. :(, but I’m not afraid to whip up another batch just for your cute face!
Never heard of this dessert before girl but it looks so fancy!!! Love the way it looks and sounds so dreamy delicious!
Hehe, thanks Ami! You have to try it!
I’ve never even heard of this, but it certainly looks and sounds impressive! And delicious!
Thank you so much, Stacey! <3
Droooooool!!!! I love custardy desserts and I love amaretto…so this sounds pretty much perfect!
Thanks, Mary!
Thank you so much, Kim!
My daughter and live about 1000 miles apart. Most Saturdays we cook dinner together. Tonight we are making Marsala chicken and we wanted to keep the theme and make this elegant dessert. Nothing in the recipe instructions does it say that there is separation with the eggs and wine. Is 5his normal? I really hope it turns out. It sounds so amazing.