Orange zabaglione

Yield: 6 Servings

Measure Ingredient
6 Egg yolks
⅓ cup Orange juice
⅓ cup Orange liqueur
3 tablespoons Granulated sugar

Orange juice and liqueur are a change from the traditional Marsala in this light and frothy Italian dessert.

In top of nonaluminum double boiler over simmering water, whisk together egg yolks, orange juice, liqueur and sugar; cook, whisking constantly,until tripled in volume and thickened slightly, about 10 minutes. Serve immediately in stemmed glasses. Makes 6 servings.

Origin: Canadian Living cooking collection: Great Desserts Shared by: Sharon Stevens.

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