Zabaglione Sauce for Fresh Fruit Salad

Categories: Canadian li | Desserts | Sauces

Serves: 8 Servings

Ingredients:

8 Egg yolks
1 c Icing sugar
2/3 c Dry white wine or orange
-juice
1 tb Grated orange rind
2 tb Orange liqueur; (optional)
4 Egg whites

Instructions:
In top of double boiler over simmering water, combine yolks with icing
sugar. Using electric mixer, beat until foamy, about 1 minute. Gradually
pour in wine, beating for about 5 minutes longer or until sauce doubles in
volume and thickens; transfer to bowl. Stir in orange rind and liqueur if
using. Beat egg whites until stiff glossy peaks form. Stir about one
quarter into sauce; fold in remainder. Makes about 4 cups sauce. Formatted
by Carole Walberg

NOTES : Spoon this luxurious wine sauce over a selection of fresh fruit.
Recipe by: Caroline Parry, Canadian Living

Posted to MC-Recipe Digest by "Bob & Carole Walberg"
on Apr 8, 1998

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