| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Pittsburgh | Dessert | 6 | Servings |
INGREDIENTS
| 1/4 | c | Sultana raisins |
| 1/2 | tb | Maraschino liquor |
| 3 | Egg yolks | |
| 1/2 | c | Fine sugar |
| 1/2 | c | Sweet Marsala wine |
| 1/4 | c | Semi-sweet chocolate; grated |
| 1/2 | pt | Heavy cream; whipped |
| 1/4 | c | Chopped pecans |
| 6 | Cherries |
INSTRUCTIONS
Soak raisins in maraschino liquor 20 minutes. Prepare a zabaglione by combining egg yolks & sugar in top of double boiler above simmering-not boiling-water. Beat mixture with wire whisk until pale yellow & fluffy. Gradually add Marsala wine & continue beating until zabaglione becomes thick enough to hold its shape in a spoon. Chill until it thickens a little more. Fold in raisins together with maraschino liquor, chocolate, whipped cream & pecans. Pour mixture into 6 individual champagne glasses; chill 4 hours. Garnish each serving with a maraschino cherry & serve. LE MONT GRANDVIEW AVE., PITTSBURGH. WINE: ASTI SPUMANTE From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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