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  Added: Apr 11, 2006  •  Visited (298)  •  Print version Print this recipe (15)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Custard With Marsala
What You Need:
  • 5 egg yolks plus 1 whole egg
  • 2 tablespoons sugar
  • ˝ cup Marsala

  • How To Cook:
    1. Combine the 5 egg yolks, 1 whole egg and 2 tablespoons of sugar in the top of a double boiler above simmering water or in a medium-sized heatproof glass bowl set in a shallow pan of barely simmering water.

    2. Beat the mixture with a wire whisk or a rotary beater until it is pale yellow and fluffy.

    2. Then gradually add the Marsala and continue beating until the zabaione becomes thick enough to hold its shape in a spoon. This process may take as long as 10 minutes.

    2. Spoon the zabaione into individual dessert bowls, compote dishes or large stemmed glasses, and serve it while it is still hot.
    Serving Size: 4
     This recipe is also available in:
    Cuisine » Europe » Italy
    Main Ingredient » Dairy » Eggs
    Dish » Desserts


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