| 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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