| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert, Topping/, Condiments | 6 | Servings | |
INGREDIENTS
| 5 | Large egg yolks | |
| 1/4 | c | Sugar |
| 1/4 | c | Dry marsala wine |
| 1 | c | Heavy cream |
| 2 | tb | Powdered sugar |
| 2 | tb | Grand Marnier; or triple sec |
INSTRUCTIONS
1. Whip the cream to medium peaks, when 3/4 of the way whipped add powdered sugar & grand marnier, finish whipping. 2. refrigerate whipped cream. 3. combine, yolks, sugar, & wine and cook over double boiler until thick ribbon stage. 4. Cool over a ice bath. 5. when yolk mixture is cooled fold in the whipped cream gently. Keep chilled until needed. Good for 1 week in the ice box. Serving Ideas : Great on bread pudding Recipe by: S.C.I. - Jamie, Az. Posted to recipelu-digest Volume 01 Number 560 by CuisineArt <CuisineArt@aol.com> on Jan 19, 1998
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