4 large egg yolks
1 cup of confectioner's sugar
1/2 cup of amaretto or orange liqueur (Cointreau, Curaçao, or Grand Marnier)
Fruits available: oranges, bananas, grapes, pineapple, mango etc. or also candied fruits
3/4 cup of heavy cream or whipped cream
4 large egg yolks
1 cup of confectioner's sugar
1/2 cup of amaretto or orange liqueur (Cointreau, Curaçao, or Grand Marnier)
Fruits available: oranges, bananas, grapes, pineapple, mango etc. or also candied fruits
3/4 cup of heavy cream or whipped cream
To make the zabagione: mix the egg yolks, sugar, and half of the liqueur in a bowl
Warm it over low heat and use an electric mixer (without the base) to beat for 10 minutes, or until the mixture thickens and its volume has tripled
Pour into a large bowl and refrigerate for several hours
While that's happening, place the cut fruits in a pretty salad bowl or compote dish
Mop with the remaining liqueur
When serving, mix the zabagione with the heavy cream and pour over the fruits
Serve immediately
Serves 8.
