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Zabaglione

4 Egg Yolks
4 Tablespoons caster Sugar
4 Tablespoons Marsala or Port or Sweet Sherry
or sweet wine (eg Muscat)

Set a bowl over a barely simmering pot of water.

Put in the egg Yolks and the sugar and beat together well.

While you beat add the sweet wine a drop at a time until the mixture is thick and creamy.

Serve straight away or mix with 4 tablespoons of whipped cream and chill
(and serve with cake or biscuits)




November 24, 2009 10:28 AM | 0 Comments
  Martin Dwyer
Consultant Chef