Recipe - Orange Zabaglione

6 Egg yolks
1/3 cup Orange juice
1/3 cup Orange liqueur
3 tablespoon Granulated sugar

Orange juice and liqueur are a change from the traditional Marsala in this
light and frothy Italian dessert.

In top of nonaluminum double boiler over simmering water, whisk together
egg yolks, orange juice, liqueur and sugar; cook, whisking constantly,until
tripled in volume and thickened slightly, about 10 minutes. Serve
immediately in stemmed glasses. Makes 6 servings.

Origin: Canadian Living cooking collection: Great Desserts Shared by:
Sharon Stevens.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini