| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Italian, Desserts |
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
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