Ina Garten Make-Ahead Zabaglione with Amaretti

Ina Garten make-ahead zabaglione with amaretti skips the last-minute stress of a classic Italian custard. She whisks egg yolks with Marsala, folds in whipped cream, and layers it with crushed cookies to chill overnight. This easy dessert is even better cold.

The Marsala custard needs steady whisking over simmering water for a full 5 to 7 minutes. Stop too soon and the mixture stays thin, but walk away and you end up with scrambled eggs.

Source: Make It Ahead (2014)

Ina Garten Make-Ahead Zabaglione with Amaretti

0.0 from 0 votes

Course: DessertCuisine: American, ItalianDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

7

minutes

Calories

425

kcal

A silky cold custard made from egg yolks and Marsala wine, folded with whipped cream, and layered with crunchy amaretti crumbs in individual glasses.

Ingredients

• 6 extra-large egg yolks
  

• 1/2 cup superfine sugar
  

• 3/4 cup dry Italian Marsala wine, such as Florio
  

• 1/2 teaspoon pure vanilla extract
  

• 1/4 teaspoon pure almond extract
  

• 3/4 cup cold heavy cream
  

• 4 to 6 (double) Italian Amaretti di Saronno cookies, lightly crushed (see note)

Directions

• Whisk the custard: Place the egg yolks, sugar, and Marsala wine in a large heat-proof glass bowl and whisk them together. Place the bowl on a pan of simmering water to make a double boiler and whisk the mixture almost constantly for 5 to 7 minutes, until it expands in volume and becomes thickened. You'll see the froth disappear and the whisk will leave a little trail in the mixture. Don't walk away from it or you'll end up with scrambled eggs!
• Add extracts and cool: Off the heat, whisk in the vanilla and almond extracts. Set aside for 30 minutes to cool to room temperature, whisking once or twice as it cools.
• Whip cream and fold: Place the cream in the bowl of an electric mixer fitted with the whisk attachment (you can also use a hand mixer) and beat it just until it forms firm peaks. With a rubber spatula, carefully fold the cream into the Marsala mixture.
• Layer and chill: Spoon half of the mixture into each of 4 or 5 decorative glasses (depending on the size), sprinkle each with 1 tablespoon of crushed Amaretti, and spoon the rest of the mixture on top. Sprinkle with the remaining Amaretti crumbs, cover with plastic wrap, and chill for a few hours or overnight. Serve cold.

Tools for this recipe

• OXO 11-inch balloon whisk, Pyrex 3-piece glass mixing bowl set, KitchenAid Artisan 5-quart stand mixer, Nielsen-Massey pure almond extract. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make zabaglione ahead of time?

Yes, that's the whole point of this recipe. Prepare it completely, spoon it into glasses, and refrigerate for up to 2 days. Sprinkle on extra crushed amaretti right before you bring them to the table so they stay crunchy.

What can I substitute for Marsala wine?

Marsala gives zabaglione its signature warm flavor, so it's hard to replace exactly. Sweet sherry or Madeira are the closest alternatives. Avoid cooking wines since they contain salt and won't taste right.

What kind of amaretti cookies should I use?

Look for Amaretti di Saronno, which come two cookies wrapped together in paper. You'll need about 4 to 6 of those wrapped pairs. Crush them gently with the flat side of a knife blade, so you get a mix of fine crumbs and small chunks.

How do I keep the eggs from scrambling?

Whisk constantly over simmering water, not boiling, for 5 to 7 minutes. The water should be gentle, and you should never stop stirring. If you see lumps forming, pull the bowl off the heat immediately and whisk fast to smooth it out.

Can I serve this warm instead of cold?

Traditional zabaglione is served warm, but this version is specifically designed for cold serving since it includes whipped cream. If you serve it warm, the folded cream will melt and the texture will be runny instead of mousse-like.