Rum Zabaglione With Strawberries And Amaretti

• 1 pint strawberry, hulled and cut into sixths,lengthwise
• 1 tablespoon sugar
• 1 tablespoon dark rum
• 1/3 cup crushed amaretti
• Zabaglione
• 6 large egg yolks
• 1/4 cup sugar
• 1/3 cup dry white wine
• 1/4 cup dark rum

1. Prepare the strawberries: In a bowl, toss the strawberries with the sugar and the rum and let macerate 20 minutes.
2. Divide among 4 goblets and sprinkle each serving with 1 tblsp of crushed amaretti.
3. Make zabaglione: In a large, heatproof bowl, beat yolks with sugar until thick and pale, about 8 minutes.
4. Set bowl over a pan of simmering water, ensuring that bowl is not actually on the surface of the water, and beat with mixer for 1 minute.
5. Add wine and rum in a slow, steady stream, beating constantly, and beat mixture at high speed for 6-10 minutes, or until it is very light and thickened and beater leaves a pattern in its wake.
6. Remove bowl from pan and beat 1 minute longer.
7. Spoon zabaglione into goblets and sprinkle with remaining amaretti.
8. Serve immediately.

strawberry, sugar, dark rum, crushed amaretti, egg yolks, sugar, white wine, dark rum

Taken from www.food.com/recipe/rum-zabaglione-with-strawberries-and-amaretti-90404 (may not work)