Spumone Di Zabaglione

Anononymous 7-30-05

6 eggs

1/2 cup sugar

1/2 tsp. nutmeg

1/2 cup marsala

3 tbsp. dark rum

1-1/2 cup heavy cream

Separate the eggs and place the yolks in the top part of a double

boiler. Place the whites in a stainless steel bowl at room

temperature. Add sugar and nutmeg to eggs and beat, off the heat,

until it forms ribbons. Add marsala and rum and place over double

boiler. Beat until frothy and foamy and quite firm, about 2 to 3

minutes. Remove to ice bath and cool while whisking. Beat the cream

to soft peaks and fold egg mixture into whites. Place into ice cream

machine and chill according to manufacturer\\\'s instructions. Place in

freezer, well covered. When ready to serve, scoop into balls and

garnish with crushed amaretti cookies.