Zabaglione with biscotti

4–6
2 hours 20 minutes

Ingredients

  • 250g of egg yolk
  • 90g of caster sugar
  • 70ml of Marsala wine
  • 5g of egg white
  • 10g of white truffle, shaved (optional)

Pistachio biscotti

  • 250g of ground almonds
  • 100g of caster sugar
  • 85g of egg white
  • 12g of honey
  • 25g of pistachio paste
  • 200g of icing sugar

biscotti

  • 170g of caster sugar
  • 180g of plain flour
  • 6g of baking powder
  • 1 orange, zested
  • 2 eggs
  • 50g of pistachio nuts, with skins
  • 75g of flaked almonds

Method

1
Preheat an oven to 165°C/gas mark 3. Make the biscotti by placing the flour, sugar, baking powder and orange zest in a mixing bowl, stirring to combine, then mix in the eggs one after the other. Add the nuts, briefly stir in, then pour into a long rectangular baking tray. Place in the oven for 50 minutes
  • 180g of plain flour
  • 170g of caster sugar
  • 6g of baking powder
  • 1 orange, zested
  • 2 eggs
  • 50g of pistachio nuts, with skins
  • 75g of flaked almonds
2
Remove the biscotti from the oven and slice into long, thin pieces whilst still warm. Turn the oven down to 100°C, arrange the slices in the tray and cook for another hour, until dry and crisp. Set aside to cool
3
For the pistachio biscotti, turn the oven up to 180°C/gas mark 4. Mix together the pistachio paste, honey and sugar until creamy, then add the ground almonds and egg white. Mix for 1 minute, then shape into 35g balls. Roll in icing sugar and place on a baking tray lined with baking paper. Slightly pinch each ball with 3 fingers at the top, then bake for 15 minutes. Remove and set aside to cool completely, dusting with a little more icing sugar
  • 25g of pistachio paste
  • 12g of honey
  • 100g of caster sugar
  • 250g of ground almonds
  • 85g of egg white
  • 200g of icing sugar
4
For the zabaglione, fill a saucepan halfway up with water and bring to the boil. In a heatproof bowl, mix together the egg yolks and egg white, then stir in the sugar and Marsala. Whisk energetically for 1 minute, then place the bowl on top of the saucepan, ensuring the water isn’t touching the base of the bowl. Keep whisking the mixture until it increases in volume, becomes light and fluffy and is warm throughout
  • 250g of egg yolk
  • 90g of caster sugar
  • 70ml of Marsala wine
  • 5g of egg white
5
To serve, divide the zabaglione between serving glasses and serve the 2 biscotti alongside. Finish with the shaved white truffle, if using
  • 10g of white truffle, shaved (optional)