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Zabaglione with Spring Fruit


Thursday, January 01, 2004
Serves 2
Egg yolks (2)
Marsala wine
Fresh assorted fruit (raspberries, blackberries, etc)
Place boiler over stovetop. When water is simmering, add two egg yolks. Set shells aside. Using one half of eggshell, measure Marsala wine (2 shell's worth) and sugar (1 shell's worth), add to mixture. Whisk until mixture thickens into light, foamy custard. Serve by itself (traditional presentation) or with an assortment of fresh fruit over cake.
Nutrition Facts:
Robert Merrifield, The Polo Grill
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