Atomic Gourmet
Cooking Basicsspacerspacer
Culinary Glossaryspacerspacer
American Cuisinespacerspacer
Hispanic Cuisinespacerspacer
French Cuisinespacerspacer
German Cuisinespacerspacer
Italian Cuisinespacerspacer
The Chefs Menusspacerspacer
nav footer
"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef,
Atomic Gourmet
Recipe search

Spumone Di Zabaglione
Difficulty Level: Easy
Recipe Id: ITA105

Spumone Di Zabaglione

  • 6 eggs
  • 1/2 cup sugar
  • 1/2 tsp. nutmeg
  • 1/2 cup marsala
  • 3 tbsp. dark rum
  • 1−1/2 cup heavy cream

  1. Separate the eggs and place the yolks in the top part of a double boiler.
  2. Place the whites in a stainless steel bowl at room temperature.
  3. Add sugar and nutmeg to eggs and beat, off the heat, until it forms ribbons.
  4. Add marsala and rum and place over double boiler.
  5. Beat until frothy and foamy and quite firm, about 2 to 3 minutes.
  6. Remove to ice bath and cool while whisking.
  7. Beat the cream to soft peaks and fold egg mixture into whites.
  8. Place into ice cream machine and chill according to manufacturer's instructions.
  9. Place in freezer, well covered.

When ready to serve, scoop into balls and garnish with crushed amaretti cookies for a delicious dessert.


© 2024 Atomic Gourmet - Powered by infaCORE™