Zabaglione - Marsala Custard
- 6 egg yolks
- 6 half eggshells full of
Marsala (heavy sweet sherry) - 6 level tsp. sugar
Break egg yolks into top part of large double broiler. Add sugar. Beat with egg beater until light lemon color and thoroughly blended. Add
Marsala. Beat thoroughly again.
Place boiling water in lower part of double broiler. Cook egg yolk mixture (over boiling water) about 5 minutes or until it begins to thicken. While cooking be sure to beat consistently. Do not allow to boil. Remove from fire immediately upon first sighn of bubble. Cool. Place in refrigerator.
Serve cold in sherbet or parfait glasses. Serves 6.