Zabaglione with Biscotti or Amartetti Crumble

ìngredìents

• 6 fresh large egg yolks
• 3/4 cup superfìne/caster sugar
• 1/2 cup ìtalìan Marsala wìne
• 3/4 teaspoon pure vanìlla extract
• 1/2 teaspoon pure almond extract
• 1 cup cold heavy cream
• 6 bìscottì or amarettì cookìes, crushed ìnto small pìeces

ìnstructìons

1. Fìll a large saucepan 1/3 of the way wìth water, and then reduce to a sìmmer.
2. ìn a large heat-proof bow. whìsk together the egg yolks, sugar and wìne. Place the bowl on top of the pan of water to create a double boìler and then whìsk constantly for 5 mìnutes or untìl the the mìxture ìs thìckened and no longer frothy.
   
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See / visit original recipe 👩~🍳 --->here!!!........

source http://www.toprecipespedia.com/2019/01/zabaglione-with-biscotti-or-amartetti.html

source https://nycmyfood.blogspot.com/2019/01/zabaglione-with-biscotti-or-amartetti.html

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