CookEat Recipe
Amaretti Ring Pudding with Zabaione
A baked ring pudding of crushed amaretti, milk and potato starch, filled and covered with a warm Marsala zabaione.
Method
Steps
Step 1
Gather the ingredients: 100 g prepared amaretti biscuits; 150 g caster sugar: 100 g for the pudding and 50 g for the zabaione; 80 g potato starch; 500 ml whole milk; 5 eggs: 3 separated for the pudding and 2 left whole for the zabaione; 10 g cold butter for the ring mould; 150 ml Marsala for the zabaione.
Step 2
Mix the 100 g pudding sugar with the potato starch in a saucepan. Gradually stir in the cold milk until smooth. Crush the amaretti to a fine powder. If they will not crumble finely, moisten with a spoonful of milk taken from the measured 500 ml and press through a sieve. Add all the biscuit powder or paste to the milk mixture.
Step 3
Cook gently, stirring continuously, until thickened and smooth. Remove from the heat and cool to lukewarm. Mix in the three pudding yolks, then whisk the three reserved whites to firm peaks and fold them in gently.
Step 4
Heat the oven to 165°C and grease a ring mould of about 1.2 litres with the cold butter. Fill with the mixture, leaving room for expansion, and bake for about 35–45 minutes until set and at least 74°C in the centre. Rest briefly, then carefully unmould while warm onto a serving platter with a rim.
Step 5
For the zabaione, whisk the two whole eggs with the remaining 50 g sugar and the Marsala in a heatproof bowl over gently simmering water, keeping the bowl clear of the water. Whisk continuously for about 8–12 minutes until foamy, thickened and at least 74°C; lower the heat as needed to avoid curdling. These are whole eggs, not extra yolks alone.
Step 6
Immediately fill the centre of the warm pudding with the zabaione and spoon the rest over it so the sauce covers the ring and overflows gently. Serve promptly. Cool any leftovers promptly, refrigerate at 4°C or colder within 2 hours and eat within 2–3 days.
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