| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Italian | Dessert | 1 | Servings |
INGREDIENTS
| 4 | Vol-au-vents | |
| 7 | oz | Raspberries or strawberries |
| 1 | T | Granulated sugar |
| 1 | T | Maraschino or triple sec. |
| ***For the zabaione*** | ||
| 4 | Eggyolks | |
| 4 | t | Sugar |
| 2 | T | Vnsanto or dry sherry |
INSTRUCTIONS
Place the berries in a bowl, sprinkle with the sugar and liqueur and leave them to them to marinate. Place in a bowl the eggyolks, vinsanto and sugar, mix and place over a sauce pan with just simmering water. Whisk continuously for about 3-4 minutes or until very fluffy and creamy. Take off the heat. Put some of berries in the vol-au-vents pour the zabaione over it a little to the side, sprinkle the rest of the berries on the plate and decorate with a dusting of icing sugar.Le Pagine Della Cucina Italiana Italian Cuisine Home Page Recipe by: Italian Cuisine Home Page Posted to MC-Recipe Digest V1 #818 by Walt Gray <waltgray@mnsinc.com> on Sep 28, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 114
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: 29.4g
Fiber: 0g
Sugar: 29.3g
Protein: 0g