6 large egg yolks
1/3 cup amaretto or other almond liqueur
3 tablespoons powdered sugar
1/4 cup whipping cream
Fresh berries, for serving, optional

Whisk egg yolks, amaretto, and sugar in medium metal bowl to blend.
Set bowl over saucepan of simmering water.
Whisk mixture constantly and vigorously until thickened and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total.
Remove mixture from over water.
Add cream and whisk until incorporated.
Spoon the warm mixture into custard cups or serving glasses and serve immediately or allow to cool slightly. Serve with fresh berries, if desired.

DO AHEAD: If serving chilled, zabaglione can be prepared 1 day ahead and refrigerated. Re-whisk before serving.

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