Chef Umberto Creatini flavors his sauce with a Tuscan specialty called "shepherd's liqueur," which is not available here. Zabaglione is also delicious served on its own or as a sauce for fresh fruit.

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  • Servings: 8

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  • 3 large egg yolks
  • 1/2 cup Galliano or Southern Comfort
  • 1/4 cup sugar

How to make this recipe

  1. In a stainless steel bowl, combine the egg yolks, Galliano and sugar. Set the bowl over a saucepan with 1 inch of gently simmering water and whisk constantly until the mixture is pale golden, thick and fluffy, about 4 minutes. Do not overcook or the eggs will scramble. Serve at once

Contributed By Published October 1998

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