Angela Hartnett's Zabaglione
- 12 amaretto biscuits
- 1 oz brandy
- 1 oz whiskey
- 10 large egg yolks
- 1 cup castor or superfine sugar
- 1 cup sweet dessert wine, such as marsala or muscatel
- Crush the amaretto biscuits into crumbs with a rolling pin and place them in a bowl. Add the brandy and whiskey and mix well. Line the bottom of eight martini or other serving glasses with the crushed biscuits and set aside.
- Fill a large pan halfway with water and bring it to a boil. In a bowl large enough to rest securely over the pan of water, whisk together the egg yolks and sugar. Then add the dessert wine and whisk until it’s incorporated into the egg and sugar mixture. Place the bowl on top of the pan of boiling water. Be sure that the water does not touch the bottom of the bowl. Whisk the egg mixture constantly until it becomes quite thick and frothy, about 10 to 15 minutes. Once you can draw a line with your whisk in the top of the mixture and the line holds, it is ready. Pour the mixture into the prepared glasses.
- The zabaglione can be served warm, or you can allow it to set in the fridge overnight.