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LOCATION: Recipes >> Desserts Pudding >> Zabaglione 06

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Italian Zabaione

5 egg yolks plus one whole egg
2 T sugar
1/2 C Marsala

Combine the 5 egg yolks, 1 whole egg and 2 Tablespoons of sugar in
the top of a double boiler above simmering water or in a medium
sized heatproof glass bowl et in a shallow pan of barely simmering
water. Beat the mixture with a wire whisk or a rotary beater until
it is pale yellow and fluffy. Then gradually add the Marsala and
continue beating until the zabaione becomes thick enough to hold
its shape in a spoon. This process may take as long as 10 minutes.

Spoon the zabaione into individual dessert bowls, compote dishes
or large stemmed glasses, and serve it while it is still hot.

This recipe is made with Marsala wine, but you can use any liquor
you wish or extract or you can use melted chocolate. You can use
a parfait glass and place layers of raspberries or strawberries or
broken cookies, etc.

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