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Zabaglione #1

Yield: 4 Servings

Ingredients and directions for this recipe

2 Egg yolks
3 ts Sugar
2 oz 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,

See also:
Previous recipe Zabaglione
Next recipe Zabaglione #2

Or try one of these recipes:
Clotted Cream Part 2
Guinness Cake