SWEET SAUCES: This is my version of the very popular Zabaglione sauce that will enhance any dessert.

ZABAGLIONE SAUCE:

 

 

6 egg yolks                                                     

¼ cup Marsala wine or dry sherry

½ cup sugar                                                    

¼ cup brandy

 

 

In a bowl set over a pan of simmering water--making sure bottom of bowl does not touch the water--beat egg yolks with sugar until foaming and pale in colour. Slowly add Marsala wine/ sherry and the brandy.

 

Beat mixture continuously until it thickens and becomes foamy. Do not overcook. Remove from heat. Serve immediately with lady fingers or cream wafers.

 

 

 

VARIATIONS:

 

 

1.  Strawberry Sabayon--- Zabaglione with fresh strawberries added just before serving.

 

 

2.  Zabaglione with Grand Marnier:

4 egg yolks                                         

7 tbsp. dry white wine

6 tbsp. sugar                                       

7 tbsp. Grand Marnier liqueur

 

 

Whisk the egg yolks in a large bowl sitting over a pan of simmering water. Add white wine and sugar and continue whisking. Add Grand Marnier liqueur. Continue whisking until very thick.