Jean’s Sabayon
INGREDIENTS
  • Servings: 6
  • 8 egg yolks
  • 1/2 C powdered sugar
  • 1 C Marsala wine
  • Pinch lemon peel
DIRECTIONS
  1. With wire whisk, mix sugar and egg yolks in double boiler top.
  2. Add wine slowly, while mixing well.
  3. Cook over just boiling water, beating constantly with whisk until it is a custard of almost whipped cream consistency.
RECIPE BACKSTORY
Good hot or cold. Kosher (pareve)