|Recipe Name:||Cold Zabaglione||Submitted by:||Administrator|
|Number of Servings:||6|
6 Egg yolks
3/4 Cup(s) Sugar
1 Cup(s) Marsala
1/2 Lemon, grated rind of
1 Teaspoon(s) Cinnamon
3 Vanilla extract, more or
1 Cup(s) Heavy cream
From: Richard Paul Willard <firstname.lastname@example.org> Date: 23 Feb 1994
21:19:29 -0500 Zabaglione is a wonderful Italian sweet dish! The
classic preparation always involves Marsala, a red wine. It is eaten
warm in the Italian countryside for breakfast (more simple
preparation) or served chilled for dessert, which is generally how it
is seen in America. Here is a copy of a dessert preparation from
Claudia Roden's 1990 book, "The Good Food of Italy, Region by Region."
She got this recipe from the Ristorante 12 Apostoli in Verona, in the
Venice area. Put all of the ingredients except the cream in the top of
a double broiler or in a bowl placed in a pan of boiling water and
beat vigorously until the mixture is frothy. Then put directly on the
heat and beat constantly until the mixture is thick and creamy. Take
off the heat and let cool. Beat the cream until stiff and fold into
the egg mixture. Pour into a bowl or wineglasses and serve chilled
with cookies. There are many variations of this. As you mentioned,
the restaurant in which you ate used amaretto and strawberries.
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Nutrition (calculated from recipe ingredients)
Calories From Fat: 169
Total Fat: 19.1g