Orange Zabaglione
Orange juice and liqueur are a change from the traditional Marsala in this light and frothy Italian dessert.
6 egg yolks
1/3 cup orange juice
1/3 cup orange liqueur
3 tbsp granulated sugar
In top of non-aluminum double boiler over simmering water, whisk together egg yolks, orange juice, liqueur and sugar; cook, whisking constantly, until tripled in volume and thickened slightly, about 10 minutes. Serve immediately in stemmed glasses.
Servings: 6 |
