Zabaione with Almond Liqueur

For the zabaglione with almond liqueur, crumble the cantuccini and soak in the almond liqueur. Bring a large pot of water to a boil.

In the meantime, in a heatproof bowl, beat the eggs with 8 tablespoons of sugar until frothy and then place the bowl in the boiling water. (It should never be too hot, otherwise the eggs will set and the mixture will curdle).

Add the almond liqueur-cantuccini crumb mixture to the egg-sugar mixture and continue beating. When the zabaglione is nice and fluffy, remove the bowl from the water bath.

Whip the cream with the remaining sugar until stiff and stir in the lemon zest. To serve, divide the lemon cream among serving bowls and top with the warm zabaglione.

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