Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | 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, .