Zabaglione alle Mandorle #BrunchWeek #Sponsored

This post is sponsored in conjunction with #BrunchWeek. I received product samples 

from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

Here we are at the final day of an amazing week of recipes to inspire your brunch menus from appetizers to libations.

Many, many thanks to Terri of Love and Confections and Christie of A Kitchen Hoor's Adventures for coordinating, wrangling, managing, and inspiring all of us!

You can go to this post to read more about the sponsors, the prizes, and to enter the giveaway!

This recipe includes ingredients from a couple of our event sponsors: Dixie Crystals and Nielsen-Massey. So grateful for the inspiration! But, you can use whatever sugar and almond extract you have on-hand.

Zabaglione alle Mandorle

Some people might object to this as a true Italian zabaglione since I didn't cook it over a double-boiler, so, perhaps it's more similar to a Dutch advocaat. But whatever you want to call this, it's a delicious way to end a brunch. 

Ingredients

• 5  egg yolks
• sprinkle of salt
• 2/3 C organic granulated sugar (I used Dixie Crystals)
• 2 t almond extract (I used almond extract from Nielsen-Massey)
• 1/4 C Frangelico

Procedure

Beat the egg yolks, salt and sugar until thickened. Slowly trickle in the Frangelico and almond extract. Keep beating. Pour the mixture into a saucepan and warm over a low heat, continuously whisking. It is ready when it coats the back of a spoon. Serve the zabaglione in small servings!

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:

Fresh Citrus Smoothie from Gluten Free Crumbley

Mango Sorbet Bellini from The Redhead Baker

BrunchWeek Breads, Grains and Pastries:

Chive and Cheese Popovers from Jane's Adventures in Dinner

BrunchWeek Main Dishes:

Asparagus & Bacon Grilled Cheese from Sweet Beginnings

Breakfast Sausage Balls with Maple Apple Butter from The Barbee Housewife

Breakfast Egg Rolls from Palatable Pastime

Cheddar Croque Madame Waffles from Cooking with Carlee

Tater Tot Crusted Casserole with Eggs, Cheese, and Asparagus from Hezzi-D's Books and Cooks

BrunchWeek Fruits, Vegetables and Sides:

Bacon Stuffed Cherry Tomatoes from Cookaholic Wife

Spring Asparagus Salad with Lemon Vinaigrette from The Crumby Cupcake

BrunchWeek Desserts:

Lemon Blintzes with Summer Berry Compote from Cooking in Stilettos

Zabaglione alle Mandorle from Culinary Adventures with Camilla

Disclaimer: This recipe is intended for individuals ages 21 & up. Please drink responsibly. Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.