Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Recipe pasticciera cream 1/4 c Dry Marsala wine

Creme Zabaione

Add Marsala to warm, cooked pasticciera cream, mix well and cool.

Pasticciera Cream:

3 Tbsp. sugar 3 egg yolks 3 Tbsp. flour 1/2 tsp. grated lemon rind
1/2 tsp. vanilla 2 cups milk 1 Tbsp. butter

Place sugar, egg yolks, flour, lemon rind and vanilla in a saucepan
and mix together well. Scald milk and pour over mixture, beating
constantly with rotary beater. Continue cooking on low flame,
stirring with wooden spoon, until mixture reaches the boiling point.
Cook 4 minutes longer, stirring constantly. Remove from fire, add
butter and mix well. Pour into bowl and let cool, stirring
occasionally to prevent skin from forming over top. Serves 4.

From: The Talisman Italian Cook Book Shared by: Pat Stockett

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