Zabaglione Semifreddi With Vin Santo and Crushed Amaretti

11 hours ago 3

Democracy Dies successful Darkness

This semifreddo substance is axenic Italian. Its basal is zabaglione, a rich, billowy custard made from beating unneurotic ovum yolks, sweetener and vino implicit hardly bubbling water. Although Marsala traditionally is utilized to marque zabaglione, writer Domenica Marchetti likes to usage vin santo, a saccharine dessert vino from Tuscany.

The crushed amaretti cookies supply a satisfying crunch and a saccharine almond spirit that complements the spirit of the wine.

The idiosyncratic semifreddi tin beryllium made up to 3 days successful beforehand and kept frozen until conscionable earlier serving.

From Alexandria cookbook writer Domenica Marchetti.

Ingredients

4 ample ovum yolks
1/2 cupful sugar
1/3 cupful vin santo (may substitute Marsala)
1 cupful dense cream
1 cupful crushed amaretti cookies (about 5 ounces), preferably Lazzaroni brand, positive much full cookies for garnish (optional)

Nutritional Facts

Per serving

Calories
215
Fat
11 g
Saturated Fat
6 g
Carbohydrates
20 g
Sodium
17 mg
Cholesterol
167 mg
Protein
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Alexandria cookbook writer Domenica Marchetti.

Tested by Jane Touzalin.

Published March 12, 2026