INGREDIENTS: - 8 Egg Yolks
- 1/4c. Granulated Sugar
- 1 c. Marsala
- 2 T. Brandy
- 1 T. Cold Water
DIRECTIONS: Beat egg yolks and sugar til light and creamy. Add Marsala
and Brandy, beating constantly with a wooden spoon. Add the water and mix well.
Pour mixture into top of double boiler, and cook over a slow fire until custard
thickens, DO NOT LET IT BOIL. Pour into sherbert or wine glasses.
Serve hot or cold. Serves 8.
John also offers this variation a Zabaglione Sauce.
Separate egg yolks from the whites and use 1/2 egg shell of red or white Italian wine,
Mandocrema or Marsala for each egg yolk.
Add sugar to sweeten as desired, and stir thoroughly. Cook over very slow heat, stirring
constantly to avoid curdling, until ingredients form a thick sauce. Serve hot with sliced
bread or breadsticks, dipped into sauce uf desired, or eaten alone.
Submitted by John Giacoletti (104577.3328@compuserve.com)
