Ingredients for Spumoni From Tre Scalini In Rome
- Boiling Water
- 1/4 cup Marsala wine
- 3 large egg yolks
- 1/2 cup granulated sugar
- 2 teaspoons water
- 1/4 teaspoon almond extract
- Heavy Whipping Cream
- Almonds
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How to Make Spumoni From Tre Scalini In Rome
- Fill a large cooking pot with enough water to come halfway up the sides of a heat-proof bowl that fits comfortably inside.
- Place the heat-proof bowl inside the pot. Ensure the water level doesn't reach the top of the bowl.
- Place the pot on the stove and bring the water to a boil over medium-high heat.
- Reduce heat to low, maintaining a gentle simmer. The water should barely bubble.
- Return the heat-proof bowl to the simmering water.
- In the bowl, whisk together 1/4 cup Marsala wine, 3 large egg yolks, 1/2 cup granulated sugar, 2 teaspoons water, and 1/4 teaspoon almond extract until fully combined.
- Continue whisking constantly over the simmering water until the mixture thickens and is warm to the touch (about 5-7 minutes). Do not let the water boil.
- Remove the bowl from the simmering water.
- Using an electric mixer, beat the mixture until smooth, thick, and creamy (about 3-5 minutes).
- Gently fold in 3/4 cup heavy cream that has been whipped to soft peaks.
- Spoon the mixture into individual ramekins or a soufflé dish. Cover tightly with plastic wrap or aluminum foil.
- Freeze for at least 6 hours, or preferably overnight, until solid.
- Before serving, garnish with toasted slivered almonds (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
28g
Fat
37g
Carbs
3g
