Parfait of Orange Amaretti with Zabaglione of Vin Santo

(*) The Italian almond pastry is available in delicatessen stores and well-stocked supermarkets.

_Parfait_ 1. Heat white cooking chocolate in a separate saucepan. Be careful not to let the cooking chocolate get too hot, or it will curdle.

Separate the eggs and beat only the yolks with the sugar over a water bath until warm. Heat the rum in a small saucepan and let the well squeezed gelatine melt in it. Immediately stir into the still warm sugar-egg mixture. Then also carefully stir in the liquid cooking chocolate. 3.

Whip the whole mixture until almost completely cooled and finally fold in the whipped cream, then the finely crumbled orange amaretti.

Pour the mixture into a mold and place in the freezer for at least three hours.

_Zabaglione_ Prepare a water bath. Beat the yolks with the white wine over it until warm. It should be a frothy quantity. Now fold the whipped cream and the Vin Santo into the egg mixture and bring to the table as quickly as possible.

Tip: Fruits marinated in Maraschino go well with the parfait with zabaiglione. Litchis, physalis, but also pieces of mangos and nectarines are suitable. Currants look nice as a garnish.

Tip: Use better chocolate – the better the result will taste!

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