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Recipe Name: Zabaglione #5 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 6

9 Egg yolks
1 Cup(s) Sweet marsala wine
1/2 Cup(s) Dry white wine
1/2 Tablespoon(s) Sugar
1 1/2 Cup(s) Heavy whipping cream
1 Pint(s) Strawberries, blueberries or
Put first four ingredients in a double boiler over gentle
simmeringwater and whisk for 5 minutes, or until the sauce is frothy
and thickenough to leave a ribbon trail. Let cool slightly. Whip the
heavy cream in a copper bowl or electric mixer to stiffpeaks. Working
over a bowl of ice, fold the whipped cream into the eggmixture and
gently spoon it into serving dishes. Garnish with freshberries. Do not
overcook the sauce or it will curdle. Refrigerate ituntil ready to
serve. This frothy Italian egg desert has a curioushistory. It is named
for Marechal Balione, who defended Florence againstthe Castracani in
the 15th century. Reduced to eggs and brandy (theenemy having captured
the provision wagon) the Marshal's chef invented adessert, which he
called zuppa baglioni-Baglioni's soup.IL TULIPANOWINE: ASTI
SPUMANTEFrom the <Micro Cookbook Collection of Italian Recipes>.
Downloadedfrom Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 203
Calories From Fat: 157
Total Fat: 17.7g
Cholesterol: 311.1mg
Sodium: 24.3mg
Potassium: 63.5mg
Carbohydrates: 3.3g
Fiber: 0g
Sugar: 1.4g
Protein: 4.6g

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