| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Desserts, Italian |
6 |
Servings |
INGREDIENTS
| 8 |
|
Egg yolks |
| 1/2 |
c |
Sugar |
| 3/4 |
c |
Dry Marsala wine |
|
|
Sherry or port |
INSTRUCTIONS
In a large bowl or the top part of a double boiler, beat egg yolks and
sugar until pale and thick. Set bowl or top part of double boiler
over simmering water, do not let water boil. Add Marsala, sherry or
port slowly, beating constantly. Zabaglione is ready when mixture has
tripled in volume and it is soft and fluffy, after 4 to 6 minutes.
Spoon into individual glasses. Serve immediately. Cold Zabaglione
(Zabaglione Freddo): As soon as Zabaglione swells up into a soft mass,
set bowl or top part of double boiler over a bowl of ice water.
Continue stirring until cool. Spoon into glasses and refrigerate until
ready to serve. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
A Message from our Provider:
“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”