| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Italian | Eggs | 4 | Servings |
INGREDIENTS
| 2 | Egg yolks | |
| 3 | ts | Sugar |
| 2 | oz | Dry Marsala |
INSTRUCTIONS
In the top of a double boiler, beat eggs and sugar with a wire whisk until thick. Beat in the wine. Place over boiling water & beat vigorously until hot, very thick & foamy. Serve immediately. Note: It's nice to serve this dessert in tall attractive glasses. Thin wafers or cookies go nicely on the side. RAFFAELLO MISSION STREET, CARMEL IT. BARDOLINO/CA. CABERNET SAUV. From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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