Zabaglione with Biscotti Crumble

Fill a large saucepan 1/3 of the way with water, and then reduce to a simmer.

In a large heat-proof bowl, whisk together egg yolks, sugar and wine. Place bowl on top of pan of water to create a double boiler and then whisk constantly for 5 minutes or until mixture is thickened and no longer frothy.

Remove bowl from heat and whisk in vanilla and almond extracts. Set aside to cool completely at room temperature, about 45 minutes to 1 hour.

Once mixture has cooled, add cream to bowl of your stand mixer, with whisk attachment fixed. Beat on medium high speed until stiff peaks form. Fold cream very gently into marsala mixture.

Into separate glasses, spoon zabaglione. Top with crushed Amaretti or Biscotti cookies. Cover with plastic wrap and let zabaglione chill completely in refrigerator for about 2–3 hours before serving. You may also make this dessert the day before. Enjoy!