| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Philadelphia | Eggs | 4 | Servings |
INGREDIENTS
| 8 | Egg yolks | |
| 3 | tb | Water |
| Marsala wine | ||
| Grand marnier | ||
| 1/2 | c | Confectioners' sugar |
| 1/4 | ts | Vanilla |
| 1 | pt | Heavy cream |
| 1 | oz | Semisweet chocolate; shaved with a knife |
INSTRUCTIONS
1. Place eggs, water, wine, and Grand Marnier in the top of a double boiler. Add half the sugar and whip at a medium boil until it is a thick lemony color and the mixture forms a ribbon when whisk is lifted. Remove and let cool. 2. Whip remaining sugar, vanilla, & heavy cream until the mixture forms stiff peaks. Fold the lemony mixture into whipped cream with a rubber spatula. 3. Pour into parfait glasses and garnish with chocolate shavings. Chill and serve. Note: Beat eggs quickly or they may scramble. VICTOR CAFE DICKINSON STREET, PHILADELPHIA MONTEPULCIANO DI ABRUZZO, VQPRD From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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