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Puddings and Creams
Wine Custard/Zabaglione No. 2 (using egg yolks, Marsala wine and sugar)
Originated from: Italy
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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4 egg yolks
3 tablespoons Marsala wine
4 teaspoons sugar


Mix ingredients and beat thoroughly; place in top of a double boiler and cook very slowly, beating continuously until thick as molasses.

Remove from heat immediately, and serve in wine glass or cup.

Can be served warm or chilled. A delicious dessert!

Serves 6.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image [behind pudding] Henri de Toulouse-Lautrec, Au Moulin Rouge, 1892-3.

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