| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dessert | 4 | Servings | |
INGREDIENTS
| 6 | Egg yolks | |
| 1/3 | c | Sugar; or to taste |
| 1 | pn | Salt |
| 1/2 | c | Marsala wine (see note) |
INSTRUCTIONS
From: rme1@cornell.edu (Renee) Date: Thu, 5 Aug 1993 12:46:28 It is spelled zabaglione. It is also called Sabayon. NOTE: Or other wine or spirit (eg. sherry, Madeira, vermouth, sparkling or dessert wine) or combine wine with a spirit such as bourbon, rum, or Calvados, or other brandy, or add a favorite liqueur such as praline or Frangelico. Citrus juice and zest, vanilla, or ground ginger or other spices may be added along with the wine. In a round-bottomed copper zabaglione pan or the top pan of a double boiler, bombine the egg yolks, sugar and salt. Using a wire whisk or hand-held mixer, beat until the eggs are pale and creamy, about 3 minutes. Slowly whisk in the wine. Place over gently simmering (not boiling) water. Continue to beat constantly until the custard is thick and doubled in volume, 5 to 8 minutes; it should just hold its shape. Spoon into stemmed glasses or pour into custard cups and serve warm. Makes 4 servings. VARIATIONS: For a lighter custard, beat 6 egg whites until stiff peaks form. Fold them into the warm custard just before serving. For a cold dessert that holds its shape, remove the warm custard from the heat and place the pan in a bowl of ice cubes to cool rapidly. beat 2 cups heavy (whipping) cram until it holds its shape. Using a rubber spatula, fold the whipped ream into the custard. Cover and chill or freeze. Remove from the freezer a few minutes before serving. Serve with fresh beries, sliced peaches or nectarines, poached pears, or candied fruits. Or offer biscotti or other cookies for dipping into the custard. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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