Sunday, May 23, 2010

Chocolate Zabaglione Share Tags: dessert An Italian custard made quick & easy! Rich & decadent! Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes | Servings: 4 6 egg yolks
1 1/2 tsp. of almond extract
1/2 cup(s) of sugar
6 ounce(s) of Philadelphia Whipped Cream Cheese
2 tbsp. of Marsala cooking wine
5 tbsp. of unsweetened cocoa powder
1/2 cup(s) of fresh raspberries for the garnish
2 almond cookies crumbled to sprinkle over the top of the custard
Bring a pot of 2-3 inches of water to a boil.
In a bowl that will fit over the top of the pot, (double boiler) add the egg yolks, sugar, almond extract and Marsala cooking wine.
With an electric mixer, beat the egg yolks, sugar extract & cooking wine until foamy, yellow and it produces small peaks. Approximately: 6-7 minutes.
Remove the bowl from the heat.
Fold in the Philadelphia Cream Cheese until combined and melted.
Whisk in the cocoa powder until incorporated.
Serve in Martini glasses or any type of footed glass or ramekin.
Top the custard with the crumbled cookies and garnish with fresh raspberries!
Serve warm.