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Spumone Di Zabaglione

6 eggs

1/2 cup sugar

1/2 tsp. nutmeg

1/2 cup marsala

3 tbsp. dark rum

1−1/2 cup heavy cream

Separate the eggs and place the yolks in the top part of a double boiler.

Place the whites in a stainless steel bowl at room temperature. Add sugar

and nutmeg to eggs and beat, off the heat, until it forms ribbons. Add

marsala and rum and place over double boiler. Beat until frothy and foamy

and quite firm, about 2 to 3 minutes. Remove to ice bath and cool while

whisking. Beat the cream to soft peaks and fold egg mixture into whites.

Place into ice cream machine and chill according to manufacturer's

instructions. Place in freezer, well covered. When ready to serve, scoop

into balls and garnish with crushed amaretti cookies.

Spumone Di Zabaglione 24

 

 

 

 

 

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