This frozen Zabaglione with amaretti crumbs is the ideal spring dessert to finish off an Italian feast with friends. Begin this recipe 1 day ahead.
- Beat the egg yolks, caster sugar and Marsala using electric beaters in a heatproof bowl until thick and pale. Set bowl over a saucepan of gently simmering water (don't let the bowl touch the water) and whisk for 5-6 minutes until thickened and mixture leaves a trail when lifted with the whisk. Remove the bowl from heat and whisk until cool.
- In a separate bowl, beat the cream, vanilla and icing sugar to soft peaks, then fold into the cooled egg mixture. Pour into a container and freeze for 30 minutes to chill.
- Whiz the biscuits in a food processor to fine crumbs. Place biscuit and cake crumbs together in a bowl and toss to combine.
- Grease and line the base and sides of a 22cm springform cake pan with baking paper. Press one-third of the crumb mixture into the base of the pan, then pour over one-third of the zabaglione mixture. Freeze for 15 minutes or until slightly firm (chill the remaining mixture in the fridge). Remove pan from freezer and repeat layers and freezing. Top with a third layer of crumbs and zabaglione. Freeze for at least 4 hours or overnight to set.
- Carefully remove the cake from the pan, then slice and serve topped with grappa strawberries.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set