Zabajone al Moscato Tiramisu
Courtesy of chef M. Mataio Gillis -- Co-Owner Ciao Thyme Bellingham, Washington -- www.ciaothyme.com
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Ingredients
2 jars Zabajone al Moscato: Moscato Wine Cream
8 oz Heavy Whipping cream, whipped to soft peaks 8 pieces Soft Hazelnut Amaretti 2 oz Block of 70% bitter dark chocolate 2 oz Roasted hazelnuts, crushed *optional Cocoa powder in a mesh shaker or sifter 8 each 4oz glass jars (for serving) |
Directions
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. Buon Appetito!
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