| 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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