Zabaglione #2

Yield: 4 Servings

Measure Ingredient
8 Egg yolks
3 tablespoons Water
Marsala wine
Grand marnier
½ cup Confectioners' sugar
¼ teaspoon Vanilla
1 pint Heavy cream
1 ounce Semisweet chocolate; shaved with a knife

1. Place eggs, water, wine, and Grand Marnier in the top of a double boiler. Add half the sugar and whip at a medium boil until it is a thick lemony color and the mixture forms a ribbon when whisk is lifted. Remove and let cool.

2. Whip remaining sugar, vanilla, & heavy cream until the mixture forms stiff peaks. Fold the lemony mixture into whipped cream with a rubber spatula.

3. Pour into parfait glasses and garnish with chocolate shavings. Chill and serve. Note: Beat eggs quickly or they may scramble.

VICTOR CAFE

DICKINSON STREET, PHILADELPHIA

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

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