This dish is inspired by the popular Italian food phrase: 'Tutto finisce a tarallucci e vino'', which means it all ends with biscuits and wine. Italians often say this at the resolution of disagreements, whether minor kerfuffles, or heated debates. It stems from an old practice in some regions of Italy where legal disputes were concluded with a handshake and a toast of red wine, along with a plate of ring-shaped tarallucci cookies
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 6 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 915 |
| Fat | 33.2g |
| Saturates | 3.1g |
| Protein | 22.5g |
| Carbs | 132.7g |
| Sugars | 96.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFSeparate the egg yolks from the whites. Whisk the egg yolks and caster sugar together in a heatproof bowl set over a medium-sized pot of simmering water until the sugar has dissolved.
In a small bowl, combine the honey, apple cider vinegar and water before adding to the egg mixture. Continue whisking for a further 5-10 minutes, or until the mixture has thickened and holds its shape.
Whip the cream until soft peaks form and gently fold into the egg mixture.
Roughly break up the savoiardi biscuits and fold into the zabaglione.
Line a loaf tin with cling film and pour in the mixture. Cover with cling film and freeze overnight.
Turn the semifreddo out onto a serving plate and top with the berries and figs.
Slice and serve.
