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Puddings and Creams
Salsa di Zabaglione/Marsala Custard Sauce (made with egg yolks and sugar; flavored with Marsala and cognac)
Originated from: Southern Italy
Occasion: Any time & special times
Contributed by: Taken from "The Southern Italian Cookbook" by Colette Black (Crowell-Collier Press, 1963)

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Ingredients

3 egg yolks
1/2 cup sugar
3/4 cup Marsala or sweet sherry
1 tablespoon cognac



Directions

Beat the egg yolks and sugar together in the top of a double boiler until thick and light.

Add the wine and place over hot water.

Cook, stirring constantly until thickened.

Stir in cognac. Serve hot or cold on fritters, cakes or puddings.

Makes 1 1/2 cups.


Notes

The recipe in this entry was taken from "The Southern Italian Cookbook" by Colette Black and illustrated by Janice Cowen. The book was published by Crowell-Collier Press in 1963.... Photo: Mary Melfi.

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