| 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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