Tuesday, November 20, 2007

Zabaglione ..... A tasty dessert to serve with fresh fruit, cake, or amaretto biscuts.

The first time I had this dessert, it was served in Annapolis MD at a restaurant on the Harbor. Since that time, I have enjoyed it many times. I offer this recipe for you to enjoy.
5 egg yolks
7 Tablespoons superfine sugar
2/3 cup Marsala wine
Fresh fruit, amaretto cookies, angel food cake
Place eggs in a large mixing bowl. Add the caster or superfine sugar to the egg yolks and whisk until the mixture is thick and very pale and has doubled in volume. Place the bowl containing the egg yolk and sugar mixture, over a saucepan of gently simmering water. Add the Marsala or Sherry wine to the egg yolk and sugar mixture and continuously whisking until the foam mixture becomes warm. The process may take as long as 10 minutes.
Pour the mixture which should be frothy and light into four wine glasses. Serve warm with fresh fruit, amaretto biscuits, or cake.

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