Zabaglione and Amaretto-Soaked Cake

  • Servings: 4
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1/4 cup sliced almonds
  • 1 lb. ripe strawberries, sliced and mixed with sugar to taste (usually about 1/4 cup and is best mixed
  • 30-60 minutes before needed)
  • 1/2 cup sweet Marsala wine
  • 1/4 cup sugar
  • 4 large pasteurized egg yolks (from the eggs that are pasteurized in their shells)
  • 4 oz. pound cake cut into 4 slices
  • 3 Tablespoons Amaretto


1. Place almonds on a baking sheet and in a 375 degree oven. Bake until they are toasted (about 8 minutes). Remove from the oven and transfer them to a plate to cool.

2. Place a piece of cake in the bottom of a decorative serving bowl. Sprinkle cake with Amaretto.

3. Top with strawberries and then almonds.

4. Combine Marsala, sugar, and egg yolks in a stainless steel bowl. Place bowl over a boiling pot of water. Whisk vigorously while the egg yolks become fluffy.

5. The zabaglione is ready when it has tripled in volume and thickened; and there is steam coming from it.

6. Pour over the strawberries and almonds in each bowl and serve immediately.

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