Diana's Desserts - www.dianasdesserts.com
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"I have ofen served this with great success before it was a common dessert in Italian restuarants, but due to lack of service one very seldom finds it. It must be ordered when one starts the dinner due to time and preparation". (John Holm, Denmark)
4 egg yolks
2 tablespoons sugar
1 dl (6 1/2 tablespoons) Masala wine
Note from Diana's Desserts
When making Zabaione, if possible use a copper mixing bowl.
Beat the egg yolks with the sugar until firm peaks form. Stir in the masala wine, and place in top of double boiler and beat until thick, then serve right away in pre-heated dessert glasses.
Makes 2 servings.
|Source: John Holm|
|Submitted By: John Holm|
|Date: June 7, 2003|