From: (Renee)

Date: Thu, 5 Aug 1993 12:46:28


6 egg yolks
1/3 cup sugar, or to taste
pinch of salt
1/2 cup marsala wine or other wine or spirit (eg. sherry, Madeira, vermouth, 
sparkling or dessert wine) or combine wine with a spirit such as bourbon, 
rum, or Calvados, or other brandy, or add a favorite liqueur such as praline 
or Frangelico.  Citrus juice and zest, vanilla, or ground ginger or other 
spices may be added along with the wine.

In a round-bottomed copper zabaglione pan or the top pan of a double boiler, 
bombine the egg yolks, sugar and salt.  Using a wire whisk or hand-held 
mixer, beat until the eggs are pale and creamy, about 3 minutes.  Slowly 
whisk in the wine.

Place over gently simmering (not boiling) water.  Continue to beat 
constantly until the custard is thick and doubled in volume, 5 to 8 minutes; 
it should just hold its shape.  Spoon into stemmed glasses or pour into 
custard cups and serve warm.

Makes 4 servings.

VARIATIONS:  For a lighter custard, beat 6 egg whites until stiff peaks 
form.  Fold them into the warm custard just before serving.

For a cold dessert that holds its shape, remove the warm custard from the 
heat and place the pan in a bowl of ice cubes to cool rapidly.  beat 2 cups 
heavy (whipping) cram until it holds its shape.  Using a rubber spatula, 
fold the whipped ream into the custard.  Cover and chill or freeze.  Remove 
from the freezer a few minutes before serving.

Serve with fresh beries, sliced peaches or nectarines, poached pears, or 
candied fruits.  Or offer biscotti or other cookies for dipping into the 


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