Zabaglione sauce for fresh fruit salad

8 Servings

Ingredients

Quantity Ingredient
8 Egg yolks
1 cup Icing sugar
⅔ cup Dry white wine or orange juice
1 tablespoon Grated orange rind
2 tablespoons Orange liqueur; (optional)
4 Egg whites

Directions

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" <walbergr@...> on Apr 8, 1998

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