Zabaglione sauce for fresh fruit salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Egg yolks | |
| 1 | cup | Icing sugar |
| ⅔ | cup | Dry white wine or orange juice |
| 1 | tablespoon | Grated orange rind |
| 2 | tablespoons | Orange liqueur; (optional) |
| 4 | Egg whites | |
Directions
In top of double boiler over simmering water, combine yolks with icing sugar. Using electric mixer, beat until foamy, about 1 minute. Gradually pour in wine, beating for about 5 minutes longer or until sauce doubles in volume and thickens; transfer to bowl. Stir in orange rind and liqueur if using. Beat egg whites until stiff glossy peaks form. Stir about one quarter into sauce; fold in remainder. Makes about 4 cups sauce. Formatted by Carole Walberg
NOTES : Spoon this luxurious wine sauce over a selection of fresh fruit.
Recipe by: Caroline Parry, Canadian Living Posted to MC-Recipe Digest by "Bob & Carole Walberg" <walbergr@...> on Apr 8, 1998