Monday, June 20, 2011

zabaione (italian cutard)

This is an easy and amazing dessert that I had several times in Italy, you will love it!! Buon Appetito!!

6 egg yolks
2/3 cup sugar
18 Tbl Marsala wine

Beat the yolks and the sugar until the mixture is palest yellow tending towards white, then beat in the Marsala and cook over a double boiler. Do not let it reach a boil, but remove it from the fire as soon as it thickens. When it has cooled to merely warm, you can, if you like, fold in an egg white beaten to very firm peaks. Serve over fresh berries and sprinkle with nutmeg!!

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