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LOCATION: Recipes >> Desserts Pudding >> Zabaglione 07

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Zabaglione (Italian Marsala Custard)
Serve 6

6 egg yolks
4 T. superfine (caster) sugar
1 t. vanilla extract (essence)
1/2 cup/ 4 fl. oz./ 125 ml sweet marsala
savoiordi (Italian lady finger cookies) or dessert cookies, to serve (optional)

Beat egg yolks, sugar and vanilla until thick and light in heat-proof
bowl. Place over saucepan of simmering water and continue to beat
with rotary beater or hand-held electric mixer, about 10 minutes,
gradually adding marsala. When mixture is thick enough to hold
its shape on beaters when lighted, it is ready. Pour into individual
stemmed dessert glasses. Serve hot with savoiordi or other dessert
cookies, or refrigerate and serve cold.

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