Sformato Made with Amaretti, and Smothered with Zabaione: A tasty dessert from The Art of Eating Well, my translation of Pellegrino Artusi's La Scienza In Cucina e L'Arte di Mangiar Bene.
Prep Time: 30 minutes
Cook Time: 40 minutes
Ingredients:
- 1/4 pound (100 g) amaretti
- 1/2 cup (100 g) sugar
- 3/4 cup (70 g) potato starch
- 1 pint (500 ml) milk
- 3 eggs, separated
Preparation:
Put the sugar and the potato starch in a bowl and slowly add the milk, stirring constantly.
Grind the amaretti to a powder in a mortar, moisten them with a drop of milk, press the paste through a strainer, and stir it into the milk mixture. Heat the milk mixture, stirring, until it thickens. Let it cool, and stir in the yolks, then whip the whites and fold them in. Grease a ring mold, pour the batter into it, and bake it in a 325 F (160 C) oven until done. Once it is cooked, unmold it, and smother it with
zabaione, filling the hole in the center as well.
