Amaretti and chocolate dessert

March 24, 2015 (Last Updated: January 11, 2019)

This dessert is decadently delicious and a must to end any long, traditional lunch.

TO DRINK: Alvi’s Drift Muscat de Frontignan 2005 has aromas of raisins, almonds, cinnamon, dried apricots and toffee in abundance

Print Recipe

Amaretti and chocolate dessert

Serves: 4 – 6
Cooking Time: 1 hour

Ingredients

  • ZABAIONE
  • 3 jumbo eggs
  • 50ml sugar
  • 5ml vanilla extract
  • 120ml Marsala
  • 800ml fresh cream
  • 400g amaretti biscuits
  • 100ml Marsala
  • 200g pecan nuts, coarsely chopped
  • 200g dark chocolate, coarsely chopped
  • cocoa powder, to dust

Instructions

1

For the zabaione, combine the eggs and sugar in a heatproof bowl. Place over a double boiler and whisk over a medium heat until light and frothy. Add the vanilla and the Marsala. Continue beating until thick.

2

Beat the cream until stiff peaks form.

3

Place 200g of the biscuits on a round platter and lightly sprinkle with half of the Marsala.

4

Cover the biscuits with half of the cream, half of the zabaione, half of the nuts and half of the chocolate.

5

Sprinkle the remaining biscuits with the remaining Marsala. Cover with the remaining cream, zabaione, nuts and chocolate. Make sure you cover the sides of the dessert so that you create a dome.

6

Dust with cocoa powder and refrigerate until ready to serve.

 

 

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March 24, 2015 (Last Updated: January 11, 2019) By
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