Recipe information
Yield
Makes about 1 2/3 cups Servings
Ingredients
6
large egg yolks
1
/3 cup amaretto or other almond liqueur
3
tablespoons baker's sugar (superfine sugar) or regular sugar
1
/4 cup whipping cream
Need to make a substitution?
Preparation
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. DO AHEAD If serving chilled, zabaglione can be prepared 1 day ahead and refrigerated. Rewhisk before serving.