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Zabaione

(by Tracy Ann Chapel)


1 egg yolk

1 T. sugar

2 T. Marsala or dry white wine

dash of vanilla or any liqueur

grated orange or lemon rind

Place the egg yolk, sugar, and wine in the top of a double boiler over boiling water.

Whisk until thoroughly blended.

Continue beating over boiling water until thick and fluffy.

(Be careful to not let the water in the double boiler touch the bottom of the pan containing the mixture.)

Serve either hot or cold, flavored if you like with either vanilla or liqueur.

Garnish with grated orange or lemon rind.

Serves 1. Can be doubled or tripled.


(Read Let Me Show You, the story that accompanies this recipe.)

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