European Stars And Stripes (Newspaper) - September 10, 1987, Darmstadt, Hesse                                Separate the Irp and Bottom pans putting the one Wilh  on ii Slevc o heat. In the of her top pan Combine the ref yrs tvs and sugar. Beat with a wire whisk until Ihu mixture is Pale and very creamy and forms a ribbon Hal folds Back on itself when you lift the whisk out Oft i mixture. Set the lop a in Over the pan containing Limm Cring not boiling water r n the stove. The hoi mater must not touch the pan  the egg mixture. While beating constantly slowly add the Marsala. Continue beating constantly in one direction Only for about j to 5 minutes until the mixture hat at least doubled in volume and forms soft Mounds in � spoon. Do not it he Zabal Gione Boll or it will curdle. Quickly pour the  into slammed glasses and serve immediately. Makes 3 o 4 very Rich serving. Notes 1 beat the  i Jne with a wire whisk not an electric mixer. The /,Ili,ij1ionc will be much life Herr and fluffier. There is also less risk of the Zagaglione sticking to the pan and curdling. 2 the number a Servings can be increased by adding ingredients in the following proportions for each serving 2 egg Yolks. 2 Tablespoons sugar and 4 Tablespoons Marsala. 3 using a  double boiler or medium size Saucepan and Heatproof bowl. It is difficult to make Zagaglione containing More than & egg Yolks because the mixture increases so much in volume. If you want to make Zagaglione for 4 to 6 people and serve Thorn All at the same time it is Best to use 2 double boilers and gel someone else id Cook one Batch of Zagaglione while you make the other Batch. Classic italian Zagaglione ii even classic recipes a Ren l always rigid. This one slightly changes the proportions of egg Yolks sugar and Marsala to produce a thick Rich Zagaglione that s even sweeter than the one in the previous recipe. Let the italians fight Over which recipe is  in my opinion they re both excellent. 6 egg Yolks 6 Tablespoons sugar 6 Tablespoons Marsala wine follow the instructions for making Zagaglione i. Zagaglione variations Don t Tell the Mali ins. But it is possible to make Zagaglione that s Flavoured wih something other than Marsala. An italian might never Call these variations Zagaglione but if you set any of these versions before him he probably would t hesitate to devour them. Using either of the 2 recipes for Zagaglione replace the Marsala Wilh an equivalent amount of any of the following Brancy Muscat Champagne Pineau Cointreau port i preciso Coffee ral Affia Fra Boik rum fruit Lake Sau Temes grand Mariner Sherry veet or dry Kinch triple Sec Madeira White wine Iwetz or dry Maraschino you can also add any of the following flavourings i Tau Poon ground cinnamon 1 Teaspoon Vanilla extract 1 Tablespoon finely grated Lemon Peel or 1 Tablespoon finely grated Orange Peet whisk these flavourings into the Zagaglione As soon As you Lake it off the , ind just before you spoon it into the serving glasses. Chilled Zagaglione or Sabayon Cream make either the recipe for Zagaglione ii or  sauce recipe follows. As soon As the mixture has cooked sufficiently ind become very thick remove the lop pan from the Skive ind set it in .1 slightly larger bowl half filled Wilh lev cubes and cold tap water. Continue whisking until the mixture is Cool. In another medium is i d bowl beat 1 cup of whipping Cream until soft  form. Fold the whipped Cream Inlo the i Baglione or Sabayon. Spoon the mixture into 6 or 8 stemmed glasses or individual dessert bowl cover and refrigerate until cold. Serve As a chilled pudding accompanied by Iro ref i cookies or garnished with a few chopped walnuts on lop if desired makes 6 to b Servings. Zagaglione Celato Zagaglione ice Cream follow the instructions fur making chilled Zagaglione Cream but use Only m cup of whipping Cream. After the Zagaglione and whipped Cream have been folded together spoon the mixture into a plastic Freezer Container and freeze for at least 12 hours. Makes 6 Servings. Glace de Sabayon Sabayon ice Cream follow the instructions fur making chilled Sabayon Cream spoon the mixture into a plastic Freezer Container and freeze for at least 12 hours. Makes 6 to 8 Servings. Zagaglione mousse make the recipe for Zagaglione ii reserving the 6. Egg Whites when you separate the eggs for this recipe. As soon As the Zagaglione has cooked sufficiently and become very thick remove the lop pan from the stove and set i in a slightly larger bowl half filled with ice cubes and cold tap water. Continue whisking until the Zagaglione is Cool. In another Large bowl beat the egg whiles until they form soft peaks. Fold the unbeaten egg Whites into the cooled Zagaglione. Spoon the mixture into a slammed glasses or dessert bowls cover and chill thoroughly. Serve As a chilled dessert accompanied by ladyfingers or Shortbread cookies if desired. Makes s Servings. French Sabayon sauce 6 egg Yolks i cup sugar 1 cup Champagne sekt or White wine Sweet or dry wines dt1 pending on your taste put about 2 inches of cold lip water in a medium size Saucepan or the Bottom of a double boiler. Set a medium Large Heatproof him i. Or the top of the double boiler on lop of the  cortl.iintnfi.1he water. Check to see Hal the water Doe nut loin h he Hollom of the lop pan. Put the egg Yolks into the lop pan Imi turn the stove  to medium Low. Whisk the Ogk Yolks until they Are Foamy then whisk in the sugar 2 Tablespoons at a Lime. Continue whisking unlit the mixture is Pale and creamy and forms a ribbon Hal folds Back on itself when you lift the whisk out of the mixture. Whisk in the wine. 1/3 cup at a Lime. Increase heat to medium High and continue whisking until the Sabayon is very Hick about 5 in h minutes. Remove the lop pvt containing the Sabayon and set it in a slightly larger bowl half filled with ice cubes find cold water. Continue whisking until the Sabayon is Cool. Makes approximately i cups. Sabayon sauce is Best when made Jum before serving but it can be made up in 2 hours in Advance covered and refrigerated unlit needed serve poured Over sliced fresh fruit or fresh berries or is a lopping for Best Quality fee Cream or As a Side sauce to accompany crepes souffles Pound c Akes. Sponge cakes fruit cakes or steamed puddings. Notes As with Zagaglione you can make a Dvor sauce with liquids other than White wines. Try substituting fruit juices Madeira Rory Sherry rum. Brandy or liqueurs depending on How you plan to use i he Sabayon sauce. You can also idd such flavourings As Vanilla extract finely graded Irmon Peel ind finely grated Orange Peel. Sabayon Aux fruits rouges Gratine Gralin of red fruits and Sabayon 4 cups total fresh raspberries strawberries or pitted cherries or any combination of these � egg Yolks i cup sugar it cup of veet wine Rhine Mosel sauternes or Raspberry Strawberry Brandy 1 cup whipping Cream confectioners sugar for Garnish Wash the fruit and Tel in aside in a colander to Drain. If using strawberries slice them Inlo halves or quarters re heal event to 450 f. Have ready 6 Ovenproof shallow dessert bowls. Prepare the Sabayon see Complete instructions for classic italian Zagaglione. Beat or whisk the egg Yolks and sugar in the lop of a double boiler while separately you heal 2 inches of water in the Bottom of the double boiler. When the egg mixture has by conc very Pale and creamy set the lop of the double boiler Over the simmer ing water on the stove wit Hout letting the water touch the lop of the double boiler. Beating constantly slowly add the White wine or fruit Brandy. Online beating until the mixture has at least doubled in volume and forms soft peaks about 5 minutes. Remove the top pan containing the Sabayon and set in in a slightly larger bowl half filled with ice cubes and cold Lap water. Keep beating constantly until the Sabayon has cooled completely. In a separate medium sized bowl whip the Cream until in forms soft peaks. Fold the whipped Cream into the Sabayon. Divide the fruit evenly among the 6 dessert dishes. Spread the Sabayon on lop of the fruit. Pul the bowls on a baking Heel and set them in the pre healed oven for about 5 minutes. Of until the Sabayon ust begins to turn Golden Brown on lop and forms a Light crust. Serve immediately garnished wih a Little confectioners sugar sprinkled Over the lop. Makes 6 Servings note this recipe can be prepared in Advance then assembled and baked just before serving Stem and or pit the fruit Wash ii Drain thoroughly and refrigerate. Make the Sabayon and refrigerate it up to 4 hours. Follow the remaining instructions in the recipe for assembling baking and garnishing just before serving.  10, 1987 i trip Nat int