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Roman recipes

Egg-flip semifreddo with a chocolate and rum sauce


125 grams sugar
150 grams Marsala
25 grams flour
3 egg yolks
3 egg whites
150 grams sugar
500 grams whipped cream
For the sauce:
100 grams water
75 grams sugar
50 grams excellent cocoa
100 grams liquid cream
Half glass rum reserve

Beat bain-marie egg yolks with sugar until you get a soft and nice preparation. Add a drizzle of Marsala liqueur, incorporate the sifted flour, using a whisk to let it absorb.

Beat separately the egg whites with the icing sugar using the electric whisk. This way you will get the “meringue”, that keeps the dessert soft; gently incorporate it to the mixture and finally add the whipped cream. Insert into moulds for desserts and keep in the freezer at -18 degrees for about 5 hours.

For the sauce: boil water and sugar; add cocoa with a wooden spoon and boil again; then add liquid cream and boil, perfume with rum. Serve zabaglione with warm sauce on the side and decorate with thin strawberries slices or bananas, depending on the season.