Zabajone al Moscato Tiramisu
Courtesy of chef M. Mataio Gillis -- Co-Owner Ciao Thyme Bellingham, Washington -- www.ciaothyme.com
Begin by whipping the heavy cream to soft peaks, stir in one jar of the Zabajone.
Using a large microplane, grate the dark chocolate onto a plate. Break the soft Hazelnut Amaretti Cookies into bite sized irregular pieces. Crush the hazelnuts.
Assemble by placing 1 Tbsp of Zabajone al Moscato in the bottom of each jar; add a piece of Amaretti cookie, a sprinkle of nuts and chocolate shavings. Follow by a liberal spoon of whipped cream.
Repeat the garnish of nuts, chocolate and amaretti. Repeat this layering until all the ingredients have been used up between the 8 dishes.
Finish the top with a piece of amaretti and a sprinkle of the cocoa powder. Chill until ready to serve.