Crusted chocolate zabaglione
Instructions
Prepare a zabaglione, slamming the egg yolks with sugar and adding little by little the liquor.
Stir over heat in a Bain-Marie until congealed, will let it cool well.
Beat 4 egg whites of eight egg whites, Add vanilla sugar and amaretti crumbs.
Stir very gently whipped cream at cold zabaglione.
Prepare a wet mold of liquor on whose bottom you'll set a record wet greaseproof paper.
Pour one third of zabaglione, then a layer of egg white not too high, then still zabaglione, egg white and zabaglione to close.
Put a freeze.
At the time to serve it upside down while holding onto a plate, spread the edges d ¡ whipped cream and let them join vertically shoes chocolate or cookies.
Decorate with whipped cream.
Ingredients and dosing for 4 persons
- 8 eggs
- 8 tablespoons of sugar
- 1 glass of marsala wine (or whisky)
- 12 amaretti biscuits
- 1 tablespoon of vanilla sugar
- Chocolate in trunk
- 25 cl of whipped
- For garnishing:
- Whipped