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
Amaretti and chocolate dessert
- 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
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.
Beat the cream until stiff peaks form.
Place 200g of the biscuits on a round platter and lightly sprinkle with half of the Marsala.
Cover the biscuits with half of the cream, half of the zabaione, half of the nuts and half of the chocolate.
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.
Dust with cocoa powder and refrigerate until ready to serve.