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Zabaglione - Marsala Custard

Published February 13, 2008        by Nicole

Most people stick to the preferred cookies and pies. But if you want to try something new and venture from the norm, this marsala custard is the perfect recipe to try out.

  • 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 sign of bubble. Cool. Place in refrigerator.

Serve cold in sherbet or parfait glasses.

[ Serves 6 ]