Yield: 6 Servings
|¼ cup||Sultana raisins|
|½ tablespoon||Maraschino liquor|
|½ cup||Fine sugar|
|½ cup||Sweet Marsala wine|
|¼ cup||Semi-sweet chocolate; grated|
|½ pint||Heavy cream; whipped|
|¼ cup||Chopped pecans|
Soak raisins in maraschino liquor 20 minutes. Prepare a zabaglione by combining egg yolks & sugar in top of double boiler above simmering-not boiling-water. Beat mixture with wire whisk until pale yellow & fluffy.
Gradually add Marsala wine & continue beating until zabaglione becomes thick enough to hold its shape in a spoon. Chill until it thickens a little more. Fold in raisins together with maraschino liquor, chocolate, whipped cream & pecans. Pour mixture into 6 individual champagne glasses; chill 4 hours. Garnish each serving with a maraschino cherry & serve.
GRANDVIEW AVE., PITTSBURGH.
WINE: ASTI SPUMANTE
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .