8 egg yolks
1/2 C powdered sugar
1 C Marsala wine
Pinch lemon peel
3 egg whites, beaten stiff
With wire whisk, mix sugar and egg yolks in double boiler top.
Add wine slowly, while mixing well.
Cook over just boiling water, beating constantly with whisk until it is a custard of almost whipped cream consistency.
Cool custard slightly.
Gently fold in 3 stiffly beaten egg whites.
Pairs Well With
Recipe from Chrystal Schivell, a friend from Early Warrenville days.
Chrystal’s Sabayon is a lighter version than Jean’s (see separate recipe).
Fold the stiffly beaten egg whites into the custard when cooked.