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Suggest a better descriptionMake a zabaglione by beating the egg yolks and sugar in the top of a double boiler until ivory colored. Add 1/3 cup liquor and whisk over gently simmering water until the mixture begins to thicken. Let cool. Stir the coffee into the mascarpone. Whip the cream to soft peaks. Beat the egg white until stiff. Fold the egg white into the zabaglione. Dip the lady fingers into the remaining liquor and arrange in a single layer in the bottom of a 9 in. bowl. Cover them with half the mascarpone, then half the zabaglione and half the cream. Repeat the layers, finishing with the cream. --- per Ted Taylor Posted to MM-Recipes Digest by q591b4@ilos.net on Nov 13, 1998
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Serving Size: 1 Serving (77g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 131 | ||
Calories from Fat: 51 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.7g | 8 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 86.7mg | 27 % | |
Sodium 27.1mg | 1 % | |
Potassium 56.2mg | 1 % | |
Total Carbohydrate 11.3g | 3 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 11.2g | ||
Protein 2.2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 131
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