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Zabaglione Sauce For Fresh Fruit Salad

Yield: 8 Servings

Ingredients and directions for this recipe

8 Egg yolks
1 c Icing sugar
2/3 c Dry white wine or orange
-juice
1 tb Grated orange rind
2 tb Orange liqueur; (optional)
4 Egg whites

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.

See also:
Previous recipe Zabaglione Sauce
Next recipe Zabaglione Tarts With Fresh Berries

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