Zabaglione Sauce for Fresh Fruit Salad

Zabaglione Sauce for Fresh Fruit Salad Ingredients

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

Instructions for Zabaglione Sauce for Fresh Fruit Salad

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

Main Ingredient: FruitCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Egg

Orange

Sugar

Canadian li Desserts Sauces Orange Wine White wine Fruit Lunch

for flavor and categorization

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