Instructions
In the top of a double boiler or in a metal bowl, combine the yolks, sugar, and liqueur until smooth. Set over a pot of barely simmering water and whisk by hand or beat with an electric mixer until pale yellow and foamy and a ribbon forms when the beaters are lifted, 5 to 7 minutes.
Remove from the heat and beat in the cocoa until smooth.
Divide the berries between footed dessert coupe dishes or large tall martini glasses. Top the fruit with the zabaglione and cookies, and garnish with chocolate shavings. Serve immediately.
Yield: 2 servings
Ingredients
- 4 large egg yolks, at room temperature
- 1/4 cup sugar
- 2 tablespoons almond or nut-flavored liqueur (recommended: Amaretto di Saronna)
- 3 tablespoons unsweetened cocoa powder
- 1 pint fresh raspberries
- 1/4 cup crushed amaretti cookies
- Bittersweet chocolate shavings, garnish
Recipe Categories
Prepared Recipe Searches
Recipe Search Tags
Jc100 Kids Snack Pita Bagel Party Dip Chili Mac & Cheese Jon & Kate Eggplant Buttermilk Chocolate Gift Farm 2 Fork Friday The Emeril Lagasse Show Pasta Grilling Pie, Tuna Southwest Tomatoes Spinach Cookies Crowd Entree Pea Ham Puff Pastry Veggies