Zabaglione freddo

Yield: 6 Servings

Measure Ingredient
5 \N Large egg yolks
¼ cup Sugar
¼ cup Dry marsala wine
1 cup Heavy cream
2 tablespoons Powdered sugar
2 tablespoons Grand Marnier; or triple sec

1. Whip the cream to medium peaks, when ¾ of the way whipped add powdered sugar & grand marnier, finish whipping.

2. refrigerate whipped cream.

3. combine, yolks, sugar, & wine and cook over double boiler until thick ribbon stage.

4. Cool over a ice bath.

5. when yolk mixture is cooled fold in the whipped cream gently.

Keep chilled until needed.

Good for 1 week in the ice box. Serving Ideas : Great on bread pudding Recipe by: S.C.I. - Jamie, Az.

Posted to recipelu-digest Volume 01 Number 560 by CuisineArt <CuisineArt@...> on Jan 19, 1998

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