6 egg yolks
1/2 cup sugar
1/3 cup cognac
2 cups heavy cream
1/2 cup crushed drained canned pineapple

Beat the egg yolks and sugar in the top of a double boiler.

Place over hot water and cook, stirring constantly, until thick and frothy.

Remove from heat and stir in the cognac.

Chill 2 hours.

Whip the cream and fold into the yolk mixture with pineapple.

Spoon into eight to ten parfait glasses or sherbet cups.

Chill 2 hours before serving.

Serves 8-10.

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org....Image: from The New York Public Digital Library.

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