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Zabaglione #2

Yield: 4 Servings

Ingredients and directions for this recipe

8 Egg yolks
3 tb Water
Marsala wine
Grand marnier
1/2 c Confectioners' sugar
1/4 ts Vanilla
1 pt Heavy cream
1 oz 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,

See also:
Previous recipe Zabaglione #1
Next recipe Zabaglione #3

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Clotted Cream Rice Pudding
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