Title: Chilled zabaglione cream
 Categories: Dessert
      Yield: 4 Servings
 
      6 tb Sugar
      1 ts Unflavored gelatin
    1/2 c  Marsala wine
      3    Eggs; separated
      3    Egg yolks
      1 tb Brandy
      1 tb Vanilla
      1 c  Whipping cream
    1/4 ts Salt
    1/4 ts Cream of tartar
    1/2 oz Semisweet chocolate; shaved
           -into curls
 
  1.  Mix 4 tbs. sugar and the gelatin in a measuring cup.  Stir in the
  wine. Set aside.
  
  2.  Place all 6 egg yolks in the top of a double boiler and beat until
  thick and light in color. Stir in the gelatin mixture.
  
  3.  Place over hot water and cook, stirring constantly, until
  thickened. Remove from heat.  Stir in the brandy and vanilla.  Chill
  until cool, but` not set. Stir occasionally.
  
  4.  Whip the cream until stiff. Fold into the egg yolk mixture.  5.
  Beat the egg whites until foamy. Add the salt and cream of tartar.
  Beat until stiff. Beat in 2 tbs. sugar.
  
  6.  Fold the whites into the cream/egg yolk mixture.  Spoon into 6 to
  8 tall parfait glasses or dessert dishes. Chill 1 hour or longer.
  
  7.  Garnish with chocolate curls.
  
  NOTE:  The remaining 2 servings can be covered, refrigerated, and
  served within a day or two.
  
  DEL MONDO RISTORANTE
  
  NORTH FARWELL AVE, MILWAUKEE
  
  WINE:RUFFINO RISERVA DUCALE GOLD
  
  From the .  Downloaded