A little extra effort yields a spectacular classic Italian dessert.

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Zabaglione Semifreddo Recipe

Ingredients
4 large egg yolks
1/2 cup sugar
1/3 cup Marsala wine
1 cup heavy cream
1 cup crushed amaretto cookies

Fill a large saucepan with about 2 inches of water; bring to a boil over medium high heat. As soon as the water boils, reduce the heat to low or medium low to maintain gentle bubbles at the edges.

Whisk together the egg yolks and sugar in a medium heatproof bowl. Set the bowl over the saucepan of hot water, making sure the bottom does not touch the water. Use an electric hand-held mixer or a whisk to beat the mixture vigorously for 30 seconds to 1 minutes, then drizzle in the Marsala wine as you continue to beat. After the Marsala has been incorporated, beat for 10 to 15 minutes, until the mixture has doubled in volume and transformed into a dense, thick foamy cream.

Remove the bowl from the beat and beat for 1 or 2 minutes until the zabaglione has cooled slightly.

Place the heavy cream in the bowl of a stand mixer and beat on high until firm peaks form. Gently fold the whipped cream into the cooled zabaglione.

Lightly butter (or spray with cooking spray) six 8-ounce ramekins or custard cups. Sprinkle a tablespoon of the crushed cokies into the bottom of each. Divide the mixture among the ramekins and sprinkle with additional crushed cookies. Cover with plastic wrap and freeze for at least 6 hours until completely solid.

To serve, remove from the freezer and let stand for 5 minutes until slightly defrosted. You can run a small paring knife around the sides or briefly immerse the ramekins about halfway into warm water to loosen the dessert. Unmold onto individual plates. Serve with additional whole cookies.

(Adapted from Domenica Marchetti)