Zabaglione

(by Heather Hernandez, Technical Services Librarian)

The next recipe in the Library's copy of The captain's table : 18 recipes for famous dishes served aboard the S.S. United States and S.S. America is for one of my favorites--zabaglione.  It's a very easy dessert to make, especially if you have leftover egg yolks, after having used the whites to top a meringue pie.

Zabaglione
With this rich, fascinating dessert there is never a dull moment.

In top of double boiler over hot, not boiling, water, beat 6 egg yolks and 1/2 cup sugar until thick and pale colored. Gradually beat in 2/3 cup marsala and continue beating steadily until mixture foams and thickens. Place immediately in sherbet glasses. Serves 6.

With this recipe, the final in the book, we end our series on reprinting the recipes in the cookbook.  On the last page of the cookbook, we're told:

Although the recipes in this book are designed for home preparation, they taste even better aboard the S.S. United States--world's fastest ship--or the S.S. America.  The ocean's breeze is a sauce you cannot duplicate ashore.

No doubt!