Italian Mascarpone Zabaglione with Amaretti Crumble & Roasted Stone Fruit
Prep 20 min · Cook 12 min · Serves 2 · medium
A luxurious yet light Italian custard dessert featuring silky zabaglione (egg-based mousse) folded with mascarpone, crowned with crispy amaretti cookie crumble and warm roasted peaches and plums. This elegant two-serving dessert balances rich, creamy textures with bright fruit and almond notes.
Ingredients
- 3 large egg yolks, room temperature, use pasteurized if concerned
- 3 tablespoons Marsala wine, sweet Italian fortified wine
- 2.5 tablespoons granulated sugar, divided: 2 tbsp for zabaglione, 0.5 tbsp for fruit
- 4 ounces mascarpone cheese, cold, full-fat Italian cream cheese
- 0.25 cup heavy cream, cold, for folding
- 1 medium fresh peach, halved, pitted, cut into wedges
- 2 medium fresh plums, halved, pitted, cut into wedges
- 4 cookies amaretti cookies, Italian almond biscuits, lightly crushed
- 1 teaspoon butter, for roasting fruit
- 0.25 teaspoon vanilla extract, pure vanilla
- 1 pinch sea salt, finishing salt for contrast
Instructions
- 1
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