Recipe - Spumone Di Zabaglione

6 Eggs
One half cup Sugar
One half teaspoon Nutmeg
One half cup Marsala
3 tablespoon Dark rum
1 One half cup Heavy cream

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 manufacturer's
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 MCRecipe Digest V1 #555 by Sue
suechef@sover.net on Apr 06, 1997