Zabaglione - was, Re: SC - Book Review WAS Verjus

[pat fee]

  Please excuse my igorence,  butwhat is castor sugar?

  Lady Katherine McGuire

>From: The Cheshire Cat <cheshire at southcom.com.au>
>Reply-To: sca-cooks at ansteorra.org
>To: sca-cooks at ansteorra.org
>Subject: Re: Zabaglione - was, Re: SC - Book Review   WAS  Verjus
>Date: Wed, 29 Mar 2000 11:52:19 +1000
>
>Adamantius wrote:
>
>  It can be served warm or cold, but hot
> >zabaglione kicks butt, because it combines the whole warm-custard
> >comfort-food thing with the aromatic and faintly dangerous hot wine
> >fumes. No, under normal circumstances for most people, it is not
> >dangerous at all, it's just, well, hard to explain.
>
>Hot wine fumes are one of the most wonderful smells put on this earth.
>When I mull wine, which is a favourite in winter for events and things like
>that, I love leaning over the pot and catching the spiced wine fumes. And
>zabaglione was the best thing put on this earth for a fanatic wine-buff
>like me.  Here's my favourite recipe for it.  It's relatively simple to
>make and tastes divine.
>
>4 egg yolks
>1/4 cup castor sugar
>1/3 cup marsala
>
>Beat the egg yolks and sugar in a small bowl with an electric mixer until
>really thick and creamy.  Transfer the mixture into a medium heatproof
>bowl.  Place the bowl over a pan of simmering water; gradually beat in the
>marsala, then beat until the mixture is thick, creamy and will hold it's
>own shape
>
>Delicious.
>
>
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