Chilled Zabaglione Custard With Grand Grand Marnier And Amaretti
|Unflavored gelatin||1 Tablespoon|
|Cold water||1⁄2 Cup (8 tbs), divided|
|Sugar||2 Cup (32 tbs), divided|
|Egg yolks||8 Large|
|Mascarpone cheese||2 Cup (32 tbs) (About 1 Pound)|
|Grand marnier/Other orange liqueur||1⁄2 Cup (8 tbs)|
|Egg whites||4 Large|
|Whipping cream||2 Cup (32 tbs), chilled|
|Coarsely crushed amaretti cookies||1 Pound|
Place gelatin in small bowl.
Add 1/4 cup water and let stand until gelatin softens, about 5 minutes.
Meanwhile, whisk remaining 1/4 cup water, 1 cup sugar, and egg yolks in medium metal bowl.
Set bowl over large saucepan of barely simmering water (do not let bottom of bowl touch water).
Whisk constantly until yolk mixture thickens slightly and candy thermometer inserted into center registers 160Â°F, about 5 minutes.
Remove from over water.
Immediately add gelatin mixture; whisk until dissolved.
Using electric mixer, beat mixture until cool, thick, and pale yellow, about 6 minutes.
Whisk mascarpone cheese and Grand Marnier in very large bowl until smooth.
Using electric mixer fitted with clean dry beaters, beat egg whites in large bowl until foamy.
Gradually add remaining 1 cup sugar, beating until whites are fluffy but not stiff.
Using electric mixer, beat cream in another large bowl until soft peaks form.
Fold yolk mixture into mascarpone; fold in beaten egg whites, then whipped cream.
Sprinkle about 1/4 of crushed amaretti cookies (about 3 cups) over bottom of 13x9x2 inch glass baking dish.
Spread 6 cups zabaglione custard over cookies.
Sprinkle about 1/2 of remaining amaretti over custard.
Spread another 6 cups custard over cookies.
Sprinkle with remaining amaretti, cover with plastic, and chill at least 3 hours and up to 1 day.
Spoon dessert into bowls and serve