Recipe - Debs Zabaglione

4 lg Egg yolks
3 tablespoon Sugar
One fourth cup Marsala Wine

On top of a double boiler or bainmarie, whisk the egg yolks and sugar
until dissolved. (I use an electric hand mixer) Add the marsala slowly,
while whisking constantly. Continue to whisk until the mixture is thick
and VERY fluffy. Serve warm in a pretty long stemmed glass. This can also
be served as a sauce on top of fruit and or angel food cake.
Posted to MMRecipes Digest V4 #049 by "Deborah Kühnen" DEBKUHNEN@msn.com
on Feb 17, 97.