Spumone Di Zabaglione
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Spumone Di Zabaglione
Last updated 6/12/2012 12:59:18 AM. Recipe ID 22248. Report a problem with this recipe.
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      Title: Spumone di zabaglione
 Categories: Molto
      Yield: 4 Servings
      6    Eggs
    1/2 c  Sugar
    1/2 ts Nutmeg
    1/2 c  Marsala
      3 tb Dark rum
  1 1/2 c  Heavy cream
  Separate the eggs and place the yolks in the top part of a double
  boiler. Place the whites in a stainless steel bowl at room
  temperature. Add sugar and nutmeg to eggs and beat, off the heat,
  until it forms ribbons. Add marsala and rum and place over double
  boiler. Beat until frothy and foamy and quite firm, about 2 to 3
  minutes. Remove to ice bath and cool while whisking. Beat the cream
  to soft peaks and fold egg mixture into whites. Place into ice cream
  machine and chill according to manufacturer's
  instructions. Place in freezer, well covered. When ready to serve,
  scoop into balls and garnish with crushed amaretti cookies.
  Yield: 4 servings

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Recipe ID 22248 (Apr 03, 2005)

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