Zabaglione al CasagneFeatured by Rabbit Ridge Winery in the Gold Wine Club.
Enjoy this delicious desert with your favorite Sangiovene from your wine of the month subscription box. Cheers!Yield: 4
Prep Time: 15 Minutes
• 4 oz. chestnut puree (unsweetened)
• 2 oz. crisp almond macaroons (amaretti)
• 1 tbs. castor sugar (superfine sugar not powedered)
• 1 egg yolk
• 6 egg yolks
• 6 oz. castor sugar
• 6 fl. oz brandy
• 6 fl oz. marsala
Crush almond macaroons roughly. Separate eggs. Measure sugar, brandy and marsala.
Combine chestnut puree with sugar and egg yolk and fold in half the macaroons. Set aside. Beat yolk and sugar together and then add marsala and brandy, beating all the time. Place mixture in top of a double boiler and whisk hard over simmering water until it thickens-about 5 minutes. Make sure that the water does not boil otherwise the "custard" will curdle. For each serving put a spoonful of chestnut puree into the bottom of glass serving dish and fill with zabaglione. Garnish with remaining macaroons.
Recipe produced by Rabbit Ridge