Zabaglione
"Another wonderful recipe from my Aunt Peggy's The American Woman's Cook Book. There are several recipes already posted for Zabaglione but none like this one. Enjoy!
*servings based on using as sauce."
photo by ChefLee
- Ready In:
- 10mins
- Ingredients:
- 4
- Serves:
-
4-6
ingredients
- 4 egg yolks
- 3 tablespoons honey
- cinnamon
- 2 tablespoons marsala wine
directions
- Beat egg yolks with honey until thick and lemon colored in the top of a double boiler. Add wine gradually. While it heats, continue to use a rotary beater. Serve as drink or dessert sauce with a dash of cinnamon.
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Reviews
-
This is perfect!!! It has a wonderful, thick, creamy consistency and the hint of cinnamon and honey sends it over the moon!! I used a prosecco wine and it had just the right amount of sweetness for me with the honey. This is a great sauce to use leftover egg yolks on and it tastes great with ladyfingers or fruit!! Thanks CindiJ!!
RECIPE SUBMITTED BY
CindiJ
Glenallen, Missouri
Missouri born and bred. Raised in a family of awesome cooks and bakers! I love to cook, bake breads, pies. Nothing makes me happier than to hear someone moan or sigh with delight while eating something I've made.
