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Zabaglione #5

Yield: 6 Servings

Ingredients and directions for this recipe

9 Egg yolks
1 c Sweet Marsala wine
1/2 c Dry white wine
1/2 tb Sugar
1 1/2 c Heavy whipping cream
1 pt Strawberries; blueberries or
-raspberries

1. Put first four ingredients in a double boiler over gentle simmering
water and whisk for 5 minutes, or until the sauce is frothy and thick
enough to leave a ribbon trail. Let cool slightly.

2. Whip the heavy cream in a copper bowl or electric mixer to stiff peaks.

3. Working over a bowl of ice, fold the whipped cream into the egg mixture
and gently spoon it into serving dishes. Garnish with fresh berries. Do not
overcook the sauce or it will curdle. Refrigerate it until ready to serve.
This frothy Italian egg desert has a curious history. It is named for
Marechal Balione, who defended Florence against the Castracani in the 15th
century. Reduced to eggs and brandy (the enemy having captured the
provision wagon) the Marshal's chef invented a dessert, which he called
zuppa baglioni-Baglioni's soup.

IL TULIPANO

11052 BISCAYNE BLVD. MIAMI

WINE: ASTI SPUMANTE

From the Micro Cookbook Collection of Italian Recipes. Downloaded from
Glen's MM Recipe Archive,

See also:
Previous recipe Zabaglione #4
Next recipe Zabaglione #6

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