JEAN’S SABAYON

 

  • Cooking Time:
  • Servings: 6
  • Preparation Time:

Ingredients

  • 8 egg yolks
  • 1/2 C powdered sugar
  • 1 C Marsala wine
  • Pinch lemon peel

Directions

  • 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.

Notes

Good hot or cold.

Kosher (pareve)

Author Credit: Jean Goldstein Malamud

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