Yield: 4 servings
From : Sherree Johansson, Sun 07 Aug 94 08:03, Area: COOKING dessert, chef
TO SERVE: raspberry coulis biscotti Whisk the egg yolks, sugar and marsala in a stainless steel bowl over a saucepan of simmering water until the mixture thickens and falls off the whisk in ribbons. Pour into a clean bowl and set aside to cool. Whip the cream until it forms firm peaks, then fold into the egg mixture. Spoon into a covered container and freeze. To serve: scoop the frozen zabaglione into martini glasses, drizzle over some raspberry coulis and serve with biscotti.
Brent Baigent, Tabac, Darlinghurst, NSW Bon Appetit - Exec.Chef Magnus Johansson Source: Source: Vogue March'94