Amaretto Zabaglione
Ingredients:
6 large egg yolks
1/3 cup amaretto or other almond liqueur
3 tablespoons superfine or regular sugar
1/4 cup whipping cream
Directions:
Whisk egg yolks, amaretto, and sugar in medium metal bowl to blend.
Set bowl over saucepan of simmering water.
Whisk mixture constantly and vigorously until thickened and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total.
Remove mixture from over water.
Add cream and whisk until incorporated.
Serve warm or chilled. Makes about 1 and 2/3 cups.