Semifreddo with Marsala – Zabaione

Ingredients for 4 servings:

• 3 eggs, including the yolk
• 50 g sugar
• 5 tbsp Marsala
• 100 g biscuit(s) (amaretti biscuits)
• 2 tbsp orange liqueur
• 250 g whipped cream

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

Semifreddo with zabaione al Marsala

Whisk the egg yolks and sugar in a bowl over a pan of simmering water until thick and creamy. (Be careful to scrape the edges constantly, or the yolks will get too hot.) Gradually stir in the Marsala while stirring constantly. Remove from the water just before it boils and let cool, stirring occasionally. Crumble the biscuits. Line a loaf pan with cling film, whip the cream until stiff peaks form, and fold it into the egg mixture. Pour half of the mixture into the pan, smooth it down, sprinkle the biscuit crumbs evenly over the top, and drizzle with orange liqueur. Spoon the rest of the cream over the mixture. Tap the pan several times on the work surface to release any air bubbles. Cover the pan with aluminum foil and freeze for at least 12 hours. Just before serving, turn the semifreddo out onto a chilled plate and peel off the film. Cut the cream into slices using a knife dipped in hot water.