Best 2 Amaretto Zabaglione Recipes
Amaretto zabaglione is a classic Italian dessert that is both delicious and easy to make. It is made with just a few simple ingredients: eggs, sugar, amaretto liqueur, and Marsala wine. The result is a light and fluffy dessert with a rich, nutty flavor. Zabaglione can be served on its own or used as a topping for cakes, pies, and other desserts. It is also a popular ingredient in cocktails and other drinks. No matter how you choose to enjoy it, amaretto zabaglione is sure to please your taste buds.
Here are our top 2 tried and tested recipes!
STICKY DATE AND ALMOND BREAD PUDDING WITH AMARETTO ZABAGLIONE
Provided by Diane Rossen Worthington
Categories Egg Fruit Nut Dessert Bake Christmas Thanksgiving Quick & Easy Date Almond Vanilla Amaretto Nutmeg Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 11
Steps:
- Arrange bread cubes in single layer on rimmed baking sheet. Let stand at room temperature to dry overnight.
- Butter 13x9x2-inch glass baking dish. Transfer bread cubes to prepared dish. Mix dates and almonds in medium bowl. Sprinkle date mixture over bread and toss to distribute evenly. Using electric mixer, beat eggs and egg yolks in large bowl until frothy. Add 1 cup sugar and beat until mixture thickens and is pale yellow, about 5 minutes. Add half and half, vanilla, and nutmeg; beat just until blended. (Bread mixture and custard can be prepared 2 hours ahead. Let bread mixture stand uncovered at room temperature. Chill custard; rewhisk before continuing.)
- Preheat oven to 375°F. Pour custard over bread mixture, then press lightly on bread with rubber spatula to submerge. Let stand 15 minutes, occasionally pressing lightly on bread to submerge.
- Bake bread pudding 25 minutes. Using large spoon, press bread down, allowing custard in dish to rise to surface. Spoon custard evenly over bread mixture. Continue to bake pudding until knife inserted into center of custard comes out clean, about 20 minutes longer.
- Remove bread pudding from oven and let stand 10 minutes. Sprinkle with powdered sugar. Serve warm with warm or chilled Amaretto Zabaglione.
AMARETTO ZABAGLIONE
Provided by Diane Rossen Worthington
Categories Milk/Cream Egg Dessert Quick & Easy Amaretto Summer Chill Simmer Double Boiler Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 1 2/3 cups
Number Of Ingredients 4
Steps:
- Whisk egg yolks, amaretto, and sugar in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk mixture constantly and vigorously until thickened and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total. Remove mixture from over water. Add cream and whisk until incorporated. Serve warm or chilled.
- (If serving chilled, zabaglione can be prepared 1 day ahead and refrigerated. Rewhisk before serving.)
Tips:
- Use fresh eggs: Fresh eggs are essential for a successful zabaglione. Older eggs will not whip up as well and the zabaglione will be less fluffy.
- Whip the eggs and sugar until thick and pale: This will help to incorporate air into the zabaglione and make it light and fluffy.
- Cook the zabaglione over a double boiler or in a heatproof bowl set over a saucepan of simmering water: This will help to prevent the zabaglione from curdling.
- Stir the zabaglione constantly while it is cooking: This will help to prevent it from sticking to the bottom of the pan or bowl.
- Do not overcook the zabaglione: Overcooked zabaglione will be grainy and thick. It should be cooked just until it is thick enough to coat the back of a spoon.
- Serve the zabaglione immediately: Zabaglione is best served warm. It can be served on its own or with fruit, cookies, or cake.
Conclusion:
Amaretto zabaglione is a delicious and versatile dessert that can be enjoyed on its own or with a variety of accompaniments. It is a classic Italian dessert that is sure to impress your guests. With its rich, creamy texture and sweet, nutty flavor, amaretto zabaglione is the perfect ending to any meal.
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