1. In the bottom half of a double boiler, bring about 2 inches of water to a simmer. It is most important that the water not be too hot, and that the top half not touch the waters surface. 2. Beat the egg yolks and sugar together in the top half, using a strong, balloon-type whisk. 3. Slowly add the Marsala to the egg mixture, continuing to beat about 4 to 6 minutes until custard becomes thick and fluffy. Pile into long-stemmed glasses and serve at once. This particular type of Italian dessert should always be served hot. You must use great caution to see to it that the water does not come in contact with the egg yolk mixture, or you will have scrambled sweet eggs. Other than that, it is very easy. CANTINA DITALIA 18TH ST. NW, WASHINGTON, D.C. From the
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (146g)|
|Recipe Makes: 6|
|Calories from Fat: 325 (72%)|
|Amt Per Serving||% DV|
|Total Fat 36.1g||48 %|
|Saturated Fat 13g||65 %|
|Monounsaturated Fat 16g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 1678.2mg||516 %|
|Sodium 65.6mg||2 %|
|Potassium 157.6mg||4 %|
|Total Carbohydrate 8.2g||2 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 8.2g|
|Protein 21.6g||31 %|
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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: 449
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