Catholic Recipe: Zabaglione
Zabaglione is a sweet custard that can be served alone, or accompanied by fruit, particularly fresh berries.
DIRECTIONS
Combine egg yolks, sugar, and salt in top of cold double boiler. Beat with rotary beater until eggs are thick and lemon-colored; gradually beat in sherry. Place over hot (not boiling) water; beat until thick and fluffy — about 4 to 6 minutes. Remove from heat; serve immediately in sherbet glasses. Makes 4 to 6 servings.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
