| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Italian |
Dessert |
6 |
Servings |
INGREDIENTS
| 6 |
|
Egg yolks |
| 3/4 |
c |
Sugar |
| 1 |
c |
Marsala |
| 1/2 |
|
Lemon; grated rind of |
| 1 |
ts |
Cinnamon |
| 3 |
dr |
Vanilla extract; more or less |
| 1 |
c |
Heavy cream |
INSTRUCTIONS
From: Richard Paul Willard <soloflex8@delphi.com>
Date: 23 Feb 1994 21:19:29 -0500
Zabaglione is a wonderful Italian sweet dish! The classic preparation
always involves Marsala, a red wine. It is eaten warm in the Italian
countryside for breakfast (more simple preparation) or served chilled for
dessert, which is generally how it is seen in America. Here is a copy of a
dessert preparation from Claudia Roden's 1990 book, "The Good Food of
Italy, Region by Region." She got this recipe from the Ristorante 12
Apostoli in Verona, in the Venice area.
Put all of the ingredients except the cream in the top of a double broiler
or in a bowl placed in a pan of boiling water and beat vigorously until the
mixture is frothy. Then put directly on the heat and beat constantly until
the mixture is thick and creamy. Take off the heat and let cool. Beat the
cream until stiff and fold into the egg mixture. Pour into a bowl or
wineglasses and serve chilled with cookies.
There are many variations of this. As you mentioned, the restaurant in
which you ate used amaretto and strawberries.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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