Zabaglione Recipe
Zabaglione Recipe with Egg Yolks, Sugar, Marsala Wine & Brandy.
INGREDIENTS
4 Egg Yolks
6 oz (175g) Castor Sugar
3 tablespoons Marsala Wine
1 tablspoon Brandy
METHOD
Put the Egg Yolks, Sugar, Marsala and Brandy into a bowl and place in a saucepan of boiling water. Whisk off the heat until thick and mousse-like. Pour into tulip glasses and serve with sponge fingers. Serves 6.
Based on the Zabaglione recipe in:
Classic Recipes
by Joanna Percival (Albany Books / Debenhams Books 1978).