Zabaglione Recipe
Ingredients
See Ingredients in Direction
Directions
Mix in a blender until smooth
3 EGG YOLKS
12 OZ. VERY FRESH TOFU
1/3 CUP HONEY
1/2 CUP MARSALA OR DRY SHERRY WINE
1 1/2 TSP. VANILLA
1/8 TSP SALT
1/8 TSP. NUTMEG
Whip in a large bowl until stiff
3 EGG WHITES
Gently fold the blended ingredients into the egg whites. Pour into either an 8" x 8" casserole or custard cups.
Sprinkle with
CINNAMON
Place the cups or the casserole in a large pan. Pour water into the pan until it is half way up the sides of the custard dish(es). Bake at 350° for 30 - 35 minutes or until a knife inserted in the center comes out clean. Serve thoroughly chilled.
Garnish with
SLIVERED TOASTED ALMONDS
3 EGG YOLKS
12 OZ. VERY FRESH TOFU
1/3 CUP HONEY
1/2 CUP MARSALA OR DRY SHERRY WINE
1 1/2 TSP. VANILLA
1/8 TSP SALT
1/8 TSP. NUTMEG
Whip in a large bowl until stiff
3 EGG WHITES
Gently fold the blended ingredients into the egg whites. Pour into either an 8" x 8" casserole or custard cups.
Sprinkle with
CINNAMON
Place the cups or the casserole in a large pan. Pour water into the pan until it is half way up the sides of the custard dish(es). Bake at 350° for 30 - 35 minutes or until a knife inserted in the center comes out clean. Serve thoroughly chilled.
Garnish with
SLIVERED TOASTED ALMONDS
Chef
