Feisty Repartee

Zabaglione – Italian Dessert Pudding

News from the Great Beyond is hosting this week's Carnival of the Recipes.

The romantic in me dictates this is the kind of dessert I would prefer to literally feed to the man who makes my heart flutter, one decadent mouthful at a time; however, it is a really easy and fabulously wonderful end to most any meal.

Zabaglione – Italian Dessert Pudding

6 eggs yolks
6 teaspoons sugar
6 tablespoons Amaretto
1 tablespoon grated orange peel
1/2 cup whipping cream
Fresh strawberries
Dark chocolate, shaved

Combine egg yolks with sugar in top of double boiler and beat with a wire whisk until frothy. Add Amaretto and grated orange peel.

Place over gently boiling water and beat continuously until smooth.

Remove from heat, still in boiler top, over ice cubes in bowl to cool.

Then whip cream and fold into cool custard with a rubber spatula.

Pour into individual serving cups and chill.

To garnish, drop a couple fresh strawberries into each cup and sprinkle with shaved chocolate.

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