Zabaglione Sauce for Fresh Fruit Salad
- 8 Egg yolks
- 1 c Icing sugar
- 2/3 c Dry white wine or orange
- -juice
- 1 tb Grated orange rind
- 2 tb Orange liqueur; (optional)
- 4 Egg whites
In top of double boiler over simmering water, combine yolks with icing
sugar. Using electric mixer, beat until foamy, about 1 minute. Gradually
pour in wine, beating for about 5 minutes longer or until sauce doubles in
volume and thickens; transfer to bowl. Stir in orange rind and liqueur if
using. Beat egg whites until stiff glossy peaks form. Stir about one
quarter into sauce; fold in remainder. Makes about 4 cups sauce. Formatted
by Carole Walberg
NOTES : Spoon this luxurious wine sauce over a selection of fresh fruit.
Recipe by: Caroline Parry, Canadian Living
Posted to MC-Recipe Digest by "Bob & Carole Walberg"
on Apr 8, 1998
sugar. Using electric mixer, beat until foamy, about 1 minute. Gradually
pour in wine, beating for about 5 minutes longer or until sauce doubles in
volume and thickens; transfer to bowl. Stir in orange rind and liqueur if
using. Beat egg whites until stiff glossy peaks form. Stir about one
quarter into sauce; fold in remainder. Makes about 4 cups sauce. Formatted
by Carole Walberg
NOTES : Spoon this luxurious wine sauce over a selection of fresh fruit.
Recipe by: Caroline Parry, Canadian Living
Posted to MC-Recipe Digest by "Bob & Carole Walberg"
