Zabaglione
26 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 78 |
| pro | 2 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 8 g |
| fibre | 0 g |
| chol | 102 mg |
| sodium | 5 mg |
| potassium | 23 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 2 |
| vit A | 5 |
| folate | 6 |
Whip up this frothy custardlike dessert and serve warm in shot glasses with amaretti or ladyfinger cookies for dipping.
Ingredients
- 4 egg yolks
- 1/4 cup granulated sugar
- 1/2 cup cream sherry or Marsala wine or coffee liqueur or amaretto liqueur or brandy
Preparation
In heatproof bowl over saucepan of gently simmering water and using electric beaters, beat egg yolks with sugar until pale and thickened, about 2 minutes. Scrape down side of bowl.
Beating at high, slowly pour in sherry until texture of softly whipped cream, about 6 minutes. Divide among small glasses or cups. Serve immediately.
Beating at high, slowly pour in sherry until texture of softly whipped cream, about 6 minutes. Divide among small glasses or cups. Serve immediately.
Source : Canadian Living Holiday Cookbook: Fall 2009
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