Chilled Zabaglione Cream
|Unflavored gelatin||1 Teaspoon|
|Marsala/Dry sherry||1⁄2 Cup (8 tbs)|
|Brandy/1/4 teaspoon brandy flavoring||1 Tablespoon|
|Whipping cream||1⁄2 Pint (About 1 Cup)|
|Cream of tartar||1⁄8 Teaspoon|
|Semi sweet chocolate||1⁄2 Ounce (About 1/2 Square)|
Using the top of a double boiler, mix together 4 tablespoons of the sugar and the gelatin.
Stir in wine.
Beat egg yolks until light and lemon colored and stir in.
Cook over hot water, stirring constantly, until thickened.
Remove from heat and stir in brandy and vanilla.
Whip cream until stiff and fold in.
Beat egg whites until foamy, add salt and cream of tartar, and beat until stiff.
Beat in the remaining 2 tablespoons sugar.
Fold meringue into the custard and spoon into tall, slender parfait glasses or dessert dishes.
Chill for 1 hour or longer.
Garnish with chocolate curls (use a vegetable peeler to make the curls).