Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits
Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Egg Yolks
2/3 Cup Sugar
3/4 Cup Marsala Wine
Greated Rind Of 1/2 Lemon
1/8 Teaspoon Cinnamon
1/4 Teaspoon Vanilla Extract
5 Teaspoons Preserved Ginger -- finely chopped
3/4 Cup Heavy Cream -- whipped
Fresh Raspberries
Beat the egg yolks and sugar in the top of a double boiler until light
and frothy. Add wine, lemon rind, cinnamon and vanilla. Place container
over hot, not boiling, water and continue beating. As soon as the
zabaglione increases in volume and is light and even in texture, remove
it from the heat and continue stirring until it cools. Add ginger and gently
fold in the whipped cream. Chill and serve chilled with raspberries and
more slightly sweetened cream.
