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Rich Zabaglione Cream

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  Granulated sugar 1⁄4 Cup (4 tbs)
  Flour 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Egg yolks 5
  Marsala wine 1⁄2 Cup (8 tbs)
  Vanilla extract 1 Teaspoon
  Heavy cream 1 Cup (16 tbs)
  Egg whites 3
  Powdered sugar 1⁄4 Cup (4 tbs)

1. Mix together in the top of a double boiler sugar, flour, and salt.
2. Beat egg yolks until thick and lemon colored. Stir into sugar mixture. Cook over hot water, stirring constantly until thick. Remove from heat and add Marsala and vanilla. Chill until cool but not set, stirring occasionally.
3. Whip heavy cream until stiff and fold info egg yolk mixture. Beat egg whites until foamy. Gradually add powdered sugar and beat until stiff. Fold egg whites into egg yolk mixture. Place in pastry bag and squeeze into puffs.

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