1. Whisk egg yolks, amaretto, and sugar in medium metal bowl to blend. 2. Set bowl over saucepan of simmering water (double boiler). 3. Whisk mixture constantly and vigorously until thickened and instant-read thermometer inserted into mixture registers 140 for 3 minutes, about 5 minutes total. 4. Remove mixture from over water. 5. Add cream and whisk until incorporated. 6. Pour or spoon into individual serving glasses/bowls. 7. Serve warm or chilled. (If serving chilled, zabaglione can be prepared 1 day ahead and refrigerated. Rewhisk before serving.) 8. Also if serving chilled, let the zabaglione cool before placing fresh fruit on top. ---------------------------------------------------------------------------
Nutrition
Ingredients
