| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Italian, Desserts, Family |
4 |
Servings |
INGREDIENTS
| 6 |
|
Egg yolks |
| 2/3 |
c |
Sugar; scant |
| 1/2 |
c |
Marsala wine |
INSTRUCTIONS
Beat egg yolks until thick and pale in color. Beat in sugar gradually.
Slowly beat in Marsala. Pour into the top part of a double boiler over
simmering water. Continue beating until mixture foams up and begins to
thicken. DO NOT overcook. Serve warm in dessert glasses lined with
ladyfingers or sponge cake OR serve over fresh fruit, OR both! <G>
Recipe by: Grandma DeMaio
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
MarySpero@prodigy.com (MS MARY E SPERO) on 2 No, v 1997
A Message from our Provider:
“A family altar can alter a family.”