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Evil Auntie's Celebrity Dessert (Zabaglione) by Robin McCain

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    Source: www.behindtheburner.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsB1, B2, B3, B6, B12, H, C
    MineralsZinc, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Egg yolks

    2. Sugar

    3. Marsala wine (preferred) or sweet Vermouth

    4. Optional ingredients

    5. Vanilla

    6. Cinnamon

    7. Lemon peel

    8. Various recipes exist with differing proportions, so it is largely a matter of taste or personal experience. A suggested starting point is:

    9. 6 egg yolks

    10. 1/3 cup sugar

    11. 1/4 cup Marsala

    Instructions Jump to Ingredients ↑

    1. Separate egg yolks and place in the top pan of a double boiler.

    2. Pour water into the bottom of a double boiler and set on stove top at low to medium heat. Set the pan with the eggs on top touching the water. (Since the preparation temperatures do not generate steam, the bottom of the top pan needs to touch the water below.)

    3. Add the other ingredients to the egg yolks in the top pan and stir frequently. Use a thermometer to check the temperature. When the temperature rises above 120 degrees F or 49 degrees C beat into a foam with a hand mixer. The foam should have a very fine texture and will expand to fill the pan. Remove from heat at 150 degrees F or 65 degrees C.

    4. (Good hot or cold! Hmmm -- Food of the Gods

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