Ingredients:
Eggs, sugar, Marsala, Maraschino or other light- coloured liqueur.
Zabajone is
a kind of syllabub.
It is made with Marsala and Maraschino, or Marsala and yellow
Chartreuse.
Reckon the
quantities as
follows: for each person calculate the yolks of three eggs, one
teaspoonful
of castor sugar to each egg, and a wine-glass of wine and liqueur
mixed.
Preparation:
Whip up the
yolks of the
eggs with the sugar, then gradually add the wine.
Put this in
a bain-marie,
and stir until it has thickened to the consistency of a custard. Take
care,
however, that it does not boil.
Serve hot
in custard glasses,
and hand sponge fingers with it or serve with some other dessert.
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