• 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

    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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