Cold zabaglione

1. In top of a double boiler, add sugar to egg yolks and beat with a whist until frothy. Place over low heat, adding Amaretto and wine. Beat with electric beater until thick. Remove from heat and cool.

2. Whip cream and fold in to cooled mixture. Pour into small bowls and sprinkle with almonds. Refrigerate.

3. - serve in tall champagne flutes with parfait spoons. Garnish with whipped cream rose, sprinkle with almonds and set a small amaretti cookie in on edge in centre.
- always wows company and is super easy.