Zabaglione #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Egg yolks | |
| 3 | teaspoons | Sugar |
| 2 | ounces | Dry Marsala |
Directions
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, .