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Recipe Name: Orange Flavoured Zabaglione Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 4

4 Extra large egg yolks
1/4 Cup(s) Sugar
1/2 Cup(s) Dry white wine, see note0
1 Teaspoon(s) Grated Orange Peel
1 Pinch(s) Salt
1 Cup(s) Cream, whipped
From: (Pierre Myburgh)Date: Fri, 30 Jun 1995
18:21:14 GMT Place the egg yolks and sugar in thetop of double boiler
(NOT OVER HEAT AT THIS STAGE) and beat untilmixture becomes pale and
leaves a trial. (If you rub a little betweenyour fingers, you should
not feel any sugar granules). Stir in the wineand place over boiling
water while STIRRING CONTINIOUSLY.Add orange rind and stir until
mixture is thick enough to coat thespoon. DO NOT BOIL AS THE MIXTURE
WILL CURDLE. When ready remove fromheat immediately. Cool a little and
carefully spoon into individualglasses. Leave to cool. Refrigerate
until needed. Beat cream and sugaruntil thick and pipe a rose onto each
serving. Serves 4-6NOTE: Instead of white wine, red wine, Marsalla,
coffee or any otherflavouring may be used.REC.FOOD.RECIPES
ARCHIVES/DESSERTSFrom archives. Downloaded from
Glen's MM RecipeArchive,

Nutrition (calculated from recipe ingredients)
Calories: 100
Calories From Fat: 29
Total Fat: 3.3g
Cholesterol: 11.4mg
Sodium: 74mg
Potassium: 25mg
Carbohydrates: 17.7g
Fiber: <1g
Sugar: 16.9g
Protein: <1g

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