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Saturday, May 23, 2009

Zabaglione

This recipe was from my g'pa. He is no longer with us, but I found a few of his recipes and I will get those out on here in the next couple of days. He was an awesome person!! I loved him very much.

6 egg yolks
Dash of salt
Marsala
6 tbsp sugar
1/3 cup sherry

Combine egg yolks with sugar and salt in the top part of a double boiler (not over water). Beat with rotary eggbeater until thick lemon color. Gradually beat in the Marsala wine. Place over hot water not boiling. Beat with rotary eggbeater about 5 minutes until thick and fluffy. Remove from heat and serve in desert dish.