zabaglione (il tulipano)
| Measure | Ingredient |
|---|---|
| 11052 eaches | Biscayne Blvd. Miami |
| 9 eaches | Egg yolks |
| 1 cup | Sweet marsala wine |
| ½ cup | Dry white wine |
| ½ tablespoon | Sugar |
| 1½ cup | Heavy whipping cream |
| 1 pint | Strawberries, blueberries, or raspberries |
| 1 each | Put first four ingredients in a double boiler over gentle simmering |
SOURCE: IL TULIPANO
WINE: ASTI SPUMANTE
TIME: 00:15
water and whisk for 5 minutes, or until the sauce is frothy and thick enough to leave a ribbon trail. Let cool slightly. 2. Whip the heavy cream in a copper bowl or electric mixer to stiff peaks. 3. Working over a bowl of ice, fold the whipped cream into the egg mixture and gently spoon it into serving dishes. Garnish with fresh berries. Do not overcook the sauce or it will curdle. Refrigerate it until ready to serve. This frothy Italian egg desert has a curious history. It is named for Marechal Balione, who defended Florence against the Castracani in the 15th century. Reduced to eggs and brandy (the enemy having captured the provision wagon) the Marshal's chef invented a dessert, which he called zuppa baglioni-Baglioni's soup.
Submitted By SALLIE KREBS On 04-30-95
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