Spumone Di Zabaglione

Ready in 1h

Try this Spumone Di Zabaglione recipe, or contribute your own.


6 Eggs
3 tb Dark rum
1 1/2 c Heavy cream
1/2 c Sugar
1/2 ts Nutmeg
1/2 c Marsala

Original recipe makes 1 Servings



Separate the eggs and place the yolks in the top part of a double boiler. Place the whites in a stainless steel bowl at room temperature. Add sugar and nutmeg to eggs and beat, off the heat, until it forms ribbons. Add marsala and rum and place over double boiler. Beat until frothy and foamy and quite firm, about 2 to 3 minutes. Remove to ice bath and cool while whisking. Beat the cream to soft peaks and fold egg mixture into whites. Place into ice cream machine and chill according to manufacturers instructions. Place in freezer, well covered. When ready to serve, scoop into balls and garnish with crushed amaretti cookies. Yield: 4 servings Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #555 by Sue on Apr 06, 1997

Verified by stevemur
Alert editor   
Calories Per Serving: 4119 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Spumone Di Zabaglione. Be the first to review it!

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


There are no reviews yet. Be the first!

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free