Fresh peaches and zabaglione

Yield: 4 servings

Measure Ingredient
4 \N Egg yolks
⅓ cup Sugar
½ cup Marsala wine
4 \N Fresh peaches; washed, destoned,
\N \N And sliced
1 pint Strawberries; washed, hulled
1 pounds Cake

Combine the yolks, sugar and wine in a stainless steel bowl. Whisk the ingredients together to create a smooth texture. Set the bowl over a pot of simmering water on the stove (being careful of the hot water in the pot) and continue to whisk in long strokes so that the egg mixture rides high up the side of the bowl. Continue to whisk air into the eggs, all the while over the pot of hot water, for 5 to 7 minutes or until the mixture is triple in volume. When the eggs have increased in volume and thickened serve with fresh fruit and pound cake. This recipe yields 4 to 6 servings.

Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1B15 broadcast 12-31-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

04-12-1998

Recipe by: Michael Lomonaco

Converted by MM_Buster v2.0l.

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