Ingredients
1 pint strawberry, hulled and cut into sixths,lengthwise
1 tablespoon sugar
1 tablespoon dark rum
1/3 cup crushed amaretti
Zabaglione
6 large egg yolks
1/4 cup sugar
1/3 cup dry white wine
1/4 cup dark rum
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Peruvian ceviche technique — leche de tigre, tiradito, causas
Tiki cocktail bible — rum drinks, tiki culture, tropical bar
Sprouting guide — grow sprouts at home, recipes, nutrition
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Prepare the strawberries: In a bowl, toss the strawberries with the sugar and the rum and let macerate 20 minutes. Divide among 4 goblets and sprinkle each serving with 1 tblsp of crushed amaretti. Make zabaglione: In a large, heatproof bowl, beat yolks with sugar until thick and pale, about 8 minutes. Set bowl over a pan of simmering water, ensuring that bowl is not actually on the surface of the water, and beat with mixer for 1 minute. Add wine and rum in a slow, steady stream, beating constantly, and beat mixture at high speed for 6-10 minutes, or until it is very light and thickened and beater leaves a pattern in its wake. Remove bowl from pan and beat 1 minute longer. Spoon zabaglione into goblets and sprinkle with remaining amaretti. Serve immediately.