Fruit Salad with Zabaglione

Name: Fruit Salad with Zabaglione
Yield: 6
Ingredients: 4 egg yolks; 1 cup confectioner's sugar (150g); 1/2 cup amaretto liqueur (120ml); 1 small pineapple (840g), peeled, cored, and cut into 1 cm thick slices, then quarters; 1 large haden mango (500 g), peeled, sliced into thick pieces, then palates; 2 large kiwis (200 g), peeled, sliced into thick rounds; 3/4 cup heavy cream (180 ml)

1
4 egg yolks
2
1 cup confectioner's sugar (150g)
3
1/2 cup amaretto liqueur (120ml)
4
1 small pineapple (840g), peeled, cored, and cut into 1 cm thick slices, then quarters
5
1 large haden mango (500 g), peeled, sliced into thick pieces, then palates
6
2 large kiwis (200 g), peeled, sliced into thick rounds
7
3/4 cup heavy cream (180 ml)

Ingredients

1
4 egg yolks
2
1 cup confectioner's sugar (150g)
3
1/2 cup amaretto liqueur (120ml)
4
1 small pineapple (840g), peeled, cored, and cut into 1 cm thick slices, then quarters
5
1 large haden mango (500 g), peeled, sliced into thick pieces, then palates
6
2 large kiwis (200 g), peeled, sliced into thick rounds
7
3/4 cup heavy cream (180 ml)

Directions

1
In a medium saucepan, combine the egg yolks, confectioner's sugar, and half of the amaretto liqueur
2
Mix well with a wooden spoon
3
Place the saucepan over medium heat in a water bath and whisk continuously 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 amaretto liqueur, and reserve
6
In a blender, beat the heavy cream until stiff peaks form (about 3 minutes)
7
Add to the reserved egg yolk mixture and mix delicately
8
Pour over the fruits, mix carefully, and serve immediately.