Choose your favourite vanilla ice cream and top with chocolate-dipped apricots and a foamy Italian custard infused with amaretto. Then let it sit in the freezer, ready and waiting for the party to begin.
- Portion size 10 servings
- Credits : © CanadianLiving.com
Ingredients
Zabaglione:
Method
In food processor, combine cookies with 1/4 cup (50 mL) of the apricots until in fine crumbs. Drizzle in butter, pulsing to moisten.
Press cookie mixture onto bottom and up side of 9-inch (23 cm) tart pan with removable bottom. Refrigerate until firm, about 1 hour. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Zabaglione: In large heatproof bowl set over saucepan of gently simmering water, whisk together egg yolks, brown sugar and amaretto; cook, whisking constantly, until thick enough to mound softly on spoon, about 8 minutes. Remove bowl from heat; let cool to room temperature, about 10 minutes.
Meanwhile, place ice cream in refrigerator to soften, about 30 minutes. Slice 1/4 cup (50 mL) of the remaining apricots into slivers; sprinkle over crust. Spoon ice cream over top; smooth surface. Top with zabaglione, spreading evenly. Freeze for 1 hour.
Meanwhile, in bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate. Dip each of the remaining whole apricots halfway into chocolate; let stand on waxed paper-lined plate until set, about 10 minutes.
Arrange apricots over tart. Freeze until firm, about 2 hours. (Make-ahead: Cover and freeze for up to 2 days.) To serve, cut with hot dry knife.
Nutritional facts <b>Per serving:</b> about
- Sodium 81 mg
- Protein 4 g
- Calories 233.0
- Total fat 11 g
- Cholesterol 106 mg
- Saturated fat 7 g
- Total carbohydrate 31 g
%RDI
- Iron 9.0
- Folate 7.0
- Calcium 7.0
- Vitamin A 20.0
- Vitamin C 2.0
