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Seriously Simple: Sticky Date and Almond Bread Pudding with Amaretto Zabaglione

By Diane Rossen Worthington, Tribune Content Agency on

Amaretto Zabaglione

6 large egg yolks

3 tablespoons sugar

1/3 cup amaretto

1/4 cup whipping cream


1. In a medium-size double boiler, combine the egg yolks, sugar and amaretto, and whisk until well blended.

2. Set bowl over saucepan of simmering water. Whisk mixture constantly and vigorously until thickened and an instant-read thermometer inserted into mixture registers 140 F for 3 minutes, about 5 minutes total. Remove mixture from over water. Add cream and whisk until incorporated. Serve warm or chilled.

If serving chilled, zabaglione can be prepared 1 day ahead, covered and refrigerated. Rewhisk before serving.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at




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