Ingredients
7 egg yolks
1/2 cup orange liqueur
1/3 cup white sugar
1 cup heavy whipping cream, whipped stiff
Preparation
Place egg yolks, sugar and orange liqueur in double boiler where water is already simmering. Beat constantly until zabaglione turns pale yellow and thickens to the consistency of whipped cream. Place zabaglione in clean bowl and chill over ice, stirring occasionally until cold. Once cool fold in whipped cream.
