Sabayon au Vin Tokay
- 6 egg yolks
- 1/2 pound confectioner's sugar (about 1 1/2 cup)
- 1 pint white wine
- 1 quart whipped cream
- Lady fingers
Mix beaten egg yolks and sugar, add the wine, cook in double boiler over boiling water until thickened, stirring constantly. Pour into jar, and place on ice until cold. When cold, fold in the whipped cream. Serve with lady fingers.
Submitted by May 31, 2009
15 min
30 min
45 min