1. Put first four ingredients in a double boiler over gentle simmering water and whisk for 5 minutes, or until the sauce is frothy and thick enough to leave a ribbon trail. Let cool slightly. 2. Whip the heavy cream in a copper bowl or electric mixer to stiff peaks. 3. Working over a bowl of ice, fold the whipped cream into the egg mixture and gently spoon it into serving dishes. Garnish with fresh berries. Do not overcook the sauce or it will curdle. Refrigerate it until ready to serve. This frothy Italian egg desert has a curious history. It is named for Marechal Balione, who defended Florence against the Castracani in the 15th century. Reduced to eggs and brandy (the enemy having captured the provision wagon) the Marshals chef invented a dessert, which he called zuppa baglioni-Baglionis soup. IL TULIPANO 11052 BISCAYNE BLVD. MIAMI WINE: ASTI SPUMANTE From the
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|Serving Size: 1 Serving (351g)|
|Recipe Makes: 6|
|Calories from Fat: 687 (76%)|
|Amt Per Serving||% DV|
|Total Fat 76.3g||102 %|
|Saturated Fat 33.2g||166 %|
|Monounsaturated Fat 30.3g|
|Polyunsanturated Fat 9.5g|
|Cholesterol 2598.9mg||800 %|
|Sodium 122.2mg||4 %|
|Potassium 386.5mg||10 %|
|Total Carbohydrate 17.3g||5 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 16.1g|
|Protein 34g||49 %|
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Calories per serving: 904
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