Orange Zabaglionedesserts 6 egg yolks 1/3 cup orange juice 1/3 cup orange liqueur 3 tablespoon granulated sugar Orange juice and liqueur are a change from the traditional Marsala in this light and frothy Italian dessert. In top of nonaluminum double boiler over simmering water, whisk together egg yolks, orange juice, liqueur and sugar; cook, whisking constantly,until tripled in volume and thickened slightly, about 10 minutes. Serve immediately in stemmed glasses. Makes 6 servings. Origin: Canadian Living cooking collection: Great Desserts Shared by: Sharon Stevens. |
