Zabaione
- 6 eggs yolks
- 6 teaspoons sugar
- 6 tablespoons Amaretto
- 1 tablespoon grated orange peel
- 1/2 cup whipping cream
- Combine egg yolks with sugar in top of double boiler and beat with a wire whisk until frothy. Add Amaretto and grated orange peel.
- Place over gently boiling water and beat continuously until smooth.
- Remove from heat, still in boiler top, over ice cubes in bowl to cool.
- Then whip cream and fold into cool custard with a rubber spatula.
- Pour into individual serving cups and chill. To garnish, sprinkle with shaved chocolate.
