Zabaglione Recipe

From Dorothy McNett's Recipe Book.

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From Dorothy McNett's recipes at Serves 4-6. Or, simply use as a replacement for whipped cream or ice cream for topping desserts, cakes, etc. It can be served warm, or chilled. Wonderful with biscotti and sweet wine on the side!

5 egg yolks
1 whole egg
1/4 cup raw sugar
1/2 cup Marsala or Italian Passito
fresh fruit as desired
dark shaved chocolate

In batter bowl, whisk the egg yolks and the egg with the sugar until the eggs are thick and lemon colored. Whisk in the Marsala or Passito. Cook in microwave for 30 seconds. Whisk. Repeat this timing for about 4-6 times, or until the pudding is thick. Pour into 4-6 dessert glasses and garnish with fresh fruit. It could also be garnished with whipped cream and shaved chocolate, but since it is so rich, I like the fresh fruit the best.

Recipe created 1995-10-07.

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