Fruit Salad with Zabaglione

Name: Fruit Salad with Zabaglione
Yield: 6
Ingredients: 4 eggs; 1 cup of confectioner's sugar (150g); 1/2 cup of almond extract (amaretto - 120ml); 1 small pineapple (840g), peeled, cored, and cut into 1 cm thick slices, then quartered; 1 large mango (500 g), peeled, cut into thick slices, then into large sticks; 2 large kiwis (200 g), peeled, cut into thick slices

1
4 eggs
2
1 cup of confectioner's sugar (150g)
3
1/2 cup of almond extract (amaretto - 120ml)
4
1 small pineapple (840g), peeled, cored, and cut into 1 cm thick slices, then quartered
5
1 large mango (500 g), peeled, cut into thick slices, then into large sticks
6
2 large kiwis (200 g), peeled, cut into thick slices

Ingredients

1
4 eggs
2
1 cup of confectioner's sugar (150g)
3
1/2 cup of almond extract (amaretto - 120ml)
4
1 small pineapple (840g), peeled, cored, and cut into 1 cm thick slices, then quartered
5
1 large mango (500 g), peeled, cut into thick slices, then into large sticks
6
2 large kiwis (200 g), peeled, cut into thick slices

Directions

1
In a medium saucepan, combine the eggs, confectioner's sugar, and half of the almond extract
2
Mix well with a wooden spoon
3
Place over medium heat in a water bath and beat with an electric mixer until the mixture triples in volume and warms up (about 10 minutes)
4
Transfer to a large bowl, cover with plastic wrap, and refrigerate for about 2 hours
5
In a salad bowl, arrange the fruits, drizzle with the remaining almond extract, and reserve
6
In a blender, beat the heavy cream until stiff peaks form (approximately 3 minutes)
7
Add the reserved egg mixture and mix delicately
8
Pour over the fruits, stir carefully, and serve immediately
9
360 calories per serving