Spumone Di Zabaglione |
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Anononymous 7-30-05
6 eggs
1/2 cup sugar
1/2 tsp. nutmeg
1/2 cup marsala
3 tbsp. dark rum
1-1/2 cup heavy cream
Separate the eggs and place the yolks in the top part of a double
boiler. Place the whites in a stainless steel bowl at room
temperature. Add sugar and nutmeg to eggs and beat, off the heat,
until it forms ribbons. Add marsala and rum and place over double
boiler. Beat until frothy and foamy and quite firm, about 2 to 3
minutes. Remove to ice bath and cool while whisking. Beat the cream
to soft peaks and fold egg mixture into whites. Place into ice cream
machine and chill according to manufacturer\\\'s instructions. Place in
freezer, well covered. When ready to serve, scoop into balls and
garnish with crushed amaretti cookies.