Rum Zabaglione with Strawberries and Amaretti
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Description:
Dive into a luxurious dessert that harmoniously combines juicy, ripe strawberries and the crunchy, almondy delight of amaretti biscuits, all elegantly draped in a luscious, boozy zabaglione. This irresistible treat offers a sophisticated balance of flavors and textures, making it perfect for brunch or any festive gathering.
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | pound ripe strawberries |
| 1 | tablespoon sugar |
| 1 | cup dark rum |
| 1/3 | cup amaretti biscuits, crushed |
| 6 | egg yolks |
| 1/4 | cup dry white wine |
| 1/3 | cup sugar |
| 1/4 | cup dark rum |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 227.6 kcal |
| Total Fat | 7 g |
| Saturated Fat | 2.5 g |
| Cholesterol | 314.7 mg |
| Sodium | 14.3 mg |
| Carbohydrates | 23.9 g |
| Dietary Fiber | 1.8 g |
| Sugars | 20.1 g |
| Protein | 4.7 g |
Instructions
-
Prepare the Strawberries:
Begin by washing the strawberries thoroughly under cool running water. After patting them dry gently with a paper towel, slice the strawberries in half or quarters depending on their size. In a medium-sized mixing bowl, toss the sliced strawberries with one tablespoon of sugar and one cup of dark rum. Allow the mixture to sit and macerate for approximately 20 minutes. This step enhances the strawberries’ natural sweetness and infuses them with the rich flavors of the rum. -
Serve with Amaretti:
After the strawberries have marinated, divide them evenly among four elegant goblets or dessert glasses. To add a delightful crunch and flavor, sprinkle each serving with one tablespoon of crushed amaretti biscuits. This will not only elevate the presentation but also add a beautiful contrast to the soft texture of the strawberries and zabaglione. -
Make the Zabaglione:
In a large heatproof bowl, combine the egg yolks and a quarter cup of sugar. Using a hand mixer or a whisk, beat the yolks and sugar together vigorously until the mixture becomes thick and pale, which should take about 8 minutes. This aeration is key to achieving a light and fluffy zabaglione. -
Heat the Mixture:
Place the bowl over a pan filled with simmering water, ensuring that the bottom of the bowl does not touch the water. This gentle heat will cook the egg yolks without scrambling them. Continue to beat the mixture with a mixer for about one minute to start warming it up. -
Incorporate the Liquids:
Gradually add the dry white wine and the remaining third cup of dark rum to the egg mixture in a slow, steady stream. It’s important to keep beating constantly as you add the liquids to ensure they are fully incorporated. After the wine and rum are added, increase the speed and beat the mixture for an additional 6 to 10 minutes. The zabaglione should become very light and thick, leaving a visible pattern from the beaters. -
Finish the Zabaglione:
Once the zabaglione has reached the desired consistency, carefully remove the bowl from the heat and continue to beat for one more minute to achieve the perfect texture. -
Assemble the Dessert:
Using a spoon, gently ladle the rich zabaglione over the macerated strawberries in each goblet. To finish, sprinkle the remaining crushed amaretti biscuits on top for a delightful crunch. -
Serve Immediately:
For the best experience, serve the Rum Zabaglione with Strawberries and Amaretti immediately while the zabaglione is still warm and the strawberries are vibrant and fresh. This dessert not only looks stunning but also offers a symphony of flavors that will leave your guests enchanted.
Keywords
Strawberry, Berries, Fruit, European, Brunch, Less than 60 Minutes
With its delightful combination of textures and flavors, this Rum Zabaglione with Strawberries and Amaretti is sure to become a beloved dessert in your culinary repertoire. Enjoy the process of creating this exquisite dish, and relish the joy it brings to your table.
