Recipe - Chilled Zabaglione Cream

6 tablespoon Sugar
1 teaspoon Unflavored gelatin
One half cup Marsala wine
3 Eggs; separated
3 Egg yolks
1 tablespoon Brandy
1 tablespoon Vanilla
1 cup Whipping cream
One fourth teaspoon Salt
One fourth teaspoon Cream of tartar
One half ounce Semisweet chocolate; shaved
into curls

1. Mix 4 tbs. sugar and the gelatin in a measuring cup. Stir in the wine.
Set aside.

2. Place all 6 egg yolks in the top of a double boiler and beat until
thick and light in color. Stir in the gelatin mixture.

3. Place over hot water and cook, stirring constantly, until thickened.
Remove from heat. Stir in the brandy and vanilla. Chill until cool, but`
not set. Stir occasionally.

4. Whip the cream until stiff. Fold into the egg yolk mixture. 5. Beat
the egg whites until foamy. Add the salt and cream of tartar. Beat until
stiff. Beat in 2 tbs. sugar.

6. Fold the whites into the cream/egg yolk mixture. Spoon into 6 to 8
tall parfait glasses or dessert dishes. Chill 1 hour or longer.

7. Garnish with chocolate curls.

NOTE: The remaining 2 servings can be covered, refrigerated, and served
within a day or two.

DEL MONDO RISTORANTE

NORTH FARWELL AVE, MILWAUKEE

WINE:RUFFINO RISERVA DUCALE GOLD

From the Micro Cookbook Collection of Italian Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.