While staying close to the air conditioned kitchen though, I have had fun creating some new desserts while playing with some old Italian recipes to "up the flavor ante" and to add my own DMC style. (take a look at the address bar, Dalla Mia Cucina ~ DMC is now my sites domain) :)
Here with this Zabaione, I incorporated an apricot flavor by blending a puree I made by processing some sun dried apricots with a little bit of sweet fortified wine, then carefully mixing it with a bit of home made whipped cream. It gave it a mousse like texture.. light and airy and "oh so delicious".
I love the delicateness of a shortbread crust.. even more so.. an almond shortbread crust that pairs perfectly with apricots and amaretto.
This dessert has all the desired elements of a sweet craving, for an elegant dinner party or a gratifying end to a Sunday meal.