Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 1 out of 4
5 Ingredients
Number of servings
4
- 4 egg, yolks
- 125grams caster sugar
- 2/3 cup cream sherry
- 1 large pinch ground cinnamon
- 400grams can black cherries in syrup
Method
Step 1 of 2
Pour 5 cm water into a medium saucepan and bring to the boil. Set a large heatproof bowl over the pan, making sure that the water does not touch the base of the bowl. Reduce the heat so that the water is simmering, then add the egg yolks, sugar, sherry and cinnamon to the bowl. Whisk for 5-8 minutes or until very thick and foamy and the custard leaves a trail when the whisk is lifted above the mixture.
Step 2 of 2
Drain off some of the cherry syrup and then tip the cherries and just a little of the syrup into a small saucepan. Warm through, then spoon into 4 glasses. Pour the warm zabaglione over the top and serve dusted with cinnamon and with amaretti biscuits.
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