Ingredients

• 6 large egg yolks
• 1/3 cup amaretto or other almond liqueur
• 3 tablespoons baker's sugar (superfine sugar) or regular sugar
• 1/4 cup whipping cream

Instructions

1. Whisk egg yolks, amaretto, and sugar in medium metal bowl to blend. Set bowl over saucepan of simmering water. Whisk mixture constantly and vigorously until thickened and instant-read thermometer inserted into mixture registers 140°F for 3 minutes, about 5 minutes total. Remove mixture from over water. Add cream and whisk until incorporated. Serve warm or chilled.
2. (If serving chilled, zabaglione can be prepared 1 day ahead and refrigerated. Rewhisk before serving.)