Steps: 1) In the top of a double boiler, whisk the egg yolks and sugar to a creamy consistency. In the bottom half of the double boiler, bring a small amount of water to the simmer. Place the egg mixture over the shimmering water, making sure the bottom f the pan doesnt touch the water. beat the mixture well with a whisk until it begins to thicken, about 5 minutes. Be careful not to beat too long or you will cook the eggs. 2) Remove the top of the double boiler from the heat and whisk in the nutmeg, espresso and coffee liqueur. Return the pan to the double boiler and whisk until the mixture increases in volume and becomes light and fluffy, about 3-5 minutes. Remove from the heat and spoon the zabaglione into dessert dishes. Sprinkle with the grated chocolate and serve immediately. TIP: The zabaglione makes a great sauce spooned over ice cream. Dont forget to sprinkle grated semisweet chocolate on top! To order GMA recipes or to subscribe yearly please call: 1-800-543-4GMA Single recipes $3 / Yearly $14.95 Busted by Barb on 2/20/98 NOTES : Serves four as a dessert, 8 as a sauce. Guilty Pleasures: An Italian Feast Nick Stellino prepares the decadent Pasta Incaciata, and other Italian specialties: Posted to MC-Recipe Digest by "email@example.com"
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|Serving Size: 1 Serving (843g)|
|Recipe Makes: 1|
|Calories from Fat: 1529 (54%)|
|Amt Per Serving||% DV|
|Total Fat 169.9g||227 %|
|Saturated Fat 67g||335 %|
|Monounsaturated Fat 72.3g|
|Polyunsanturated Fat 23.7g|
|Cholesterol 6713mg||2066 %|
|Sodium 273.8mg||9 %|
|Potassium 929.4mg||24 %|
|Total Carbohydrate 239.1g||70 %|
|Dietary Fiber 5.1g||20 %|
|Sugars, other 234g|
|Protein 89.9g||128 %|
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Calories per serving: 2824
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