Recipe - Orange Flavoured Zabaglione

4 Extra large egg yolks
One fourth cup Sugar
One half cup Dry white wine (see note0
1 teaspoon Grated orange peel
1 pn Salt

TO SERVE
1 cup Cream; whipped
1 tablespoon Sugar

From: myburgh@sentech.co.za (Pierre Myburgh)

Date: Fri, 30 Jun 1995 18:21:14 GMT
Place the egg yolks and sugar in the top of double boiler (NOT OVER HEAT AT
THIS STAGE) and beat until mixture becomes pale and leaves a trial. (If you
rub a little between your fingers, you should not feel any sugar granules).
Stir in the wine and place over boiling water while STIRRING CONTINIOUSLY.

Add orange rind and stir until mixture is thick enough to coat the spoon.
DO NOT BOIL AS THE MIXTURE WILL CURDLE. When ready remove from heat
immediately. Cool a little and carefully spoon into individual glasses.
Leave to cool. Refrigerate until needed. Beat cream and sugar until thick
and pipe a rose onto each serving. Serves 46

NOTE: Instead of white wine, red wine, Marsalla, coffee or any other
flavouring may be used.

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