Spumoni mousse a la le mont

Yield: 6 Servings

Measure Ingredient
¼ cup Sultana raisins
½ tablespoon Maraschino liquor
3 Egg yolks
½ cup Fine sugar
½ cup Sweet Marsala wine
¼ cup Semi-sweet chocolate; grated
½ pint Heavy cream; whipped
¼ cup Chopped pecans
6 Cherries

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.

LE MONT

GRANDVIEW AVE., PITTSBURGH.

WINE: ASTI SPUMANTE

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

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