Zabaglione #1

Yield: 4 Servings

Measure Ingredient
2 Egg yolks
3 teaspoons Sugar
2 ounces Dry Marsala

In the top of a double boiler, beat eggs and sugar with a wire whisk until thick. Beat in the wine. Place over boiling water & beat vigorously until hot, very thick & foamy. Serve immediately. Note: It's nice to serve this dessert in tall attractive glasses. Thin wafers or cookies go nicely on the side.

RAFFAELLO

MISSION STREET, CARMEL

IT. BARDOLINO/CA. CABERNET SAUV.

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

Similar recipes