Monday, 31 May 2010

Zabaglione Ice Cream with Biscotti

"Zaba-what??" said a bleary-eyed Mr Ladybird early one Sunday morning as I read out this ice-cream recipe title. "Zaa-bag-lion-e!" I say in a terrible fake italian accent (along with some over the top hand gestures for good measure).

I came across this Delia Smith recipe not long ago and thought it was worth a try. If you enjoy almond biscotti and the flavour of marsala (fortified wine best known for its addition to tiramisu), you'll love this! I think of my mum when I serve this because I know she'd love it - she adores almonds :)

415ml double cream
6 large egg yolks
75g golden caster sugar (or regular caster sugar)
100ml marsala
90g almond biscotti, crushed plus
extra whole biscotti

1. Whip the cream to the floppy stage then refrigerate.
2. Meanwhile, whisk togethereg yolks and sugar in a bowl until pale and creamy.
3. Whisk in the marsala one tablespoon at a time.
4. Place the bowl over a saucepan of simmering water (don't let the bowl touch the water) and whisk for 10-15 minutes until the mixture thickens to custard consistency. It should coat the back of a wooden spoon.
5. Remove the bowl from the heat, cover and set aside for about 30 minutes to cool completely.
6. Gently stir the mixture and fold in the whipped cream.
7. Transfer to an ice-cream machine and churn for 10 minutes, then add the crushed biscotti and continue to churn for around another 20 minutes.
8. Transfer to a container and freeze.
9. Transfer to the fridge 30 minutes prior to serving, and serve the ice-cream with extra biscotti.


  • Until relatively recently, I thought double cream was the same thing as thickened cream - but it's not! Thickened cream is cream that's been thickened with vegetable gum or gelatin. Double cream is not as readily available in supermarkets, and is slightly more expensive, but it is sooo worth the result.

  • If you can't get biscotti, use almond bread instead (as pictured above).

  • If you're using purchased biscotti, choose one that doesn't contain almond essence. It tends to have a weird aftertaste - definitely of those fake flavours to avoid...

Till next time!

Ladybird x


  1. Ahhh, almond essence! Probably the reason why I don't like marzipan either but absolutely love other things almondy.

  2. Oh, gosh. This just looks so delicious. I love almond bread more than biscotti.


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