Rum Zabaglione With Strawberries And Amaretti - cooking recipe

Ingredients

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

Preparation

Prepare the strawberries: In a bowl, toss the strawberries with the sugar and the rum and let macerate 20 minutes.
Divide among 4 goblets and sprinkle each serving with 1 tblsp of crushed amaretti.
Make zabaglione: In a large, heatproof bowl, beat yolks with sugar until thick and pale, about 8 minutes.
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.
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.
Remove bowl from pan and beat 1 minute longer.
Spoon zabaglione into goblets and sprinkle with remaining amaretti.
Serve immediately.