Zabaglione is one of my fail-safe desserts. Good-quality free-range eggs are essential, and I add a tiny pinch of salt to enhance the flavour. Marsala is used traditionally, but I think Amaretto works particularly well alongside the richness of the egg and mellows the sweetness of the sugar. In warmer months, fold through whipped cream and freeze the zabaglione.
When preparing the zabaglione, make sure your bowl fits snugly into the pan of boiling water, with a gap of a good few inches between the water and the bottom of the bowl. A good whisk is vital, preferably a medium-flexible sauce whisk or balloon-shaped one.
Serves: 4 people
01 Heat the oven to 160C (180C non-fan).
02 To make the shortbread, cream the butter and