“From Bon Appetit Nov 1982. A refreshing dessert.”
READY IN:
50mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 4 -6 oranges (peeled with sharp knife, white pith discarded and cut crosswise into 1/2-inch-thick slices)
  • 6 egg yolks
  • 1 tablespoon sugar
  • 34 cup fresh orange juice
  • 14 cup orange liqueur
  • toasted sliced almonds (garnish)

Directions

  1. Arrange orange slices in 6 dessert dishes or in a large pretty serving bowl for buffet style service. Chill while preparing zabaglione.
  2. For zabaglione: Combine yolks and sugar in top of a double boiler and beat with whisk or electric mixer until thick and lemon colored.
  3. Set pan over simmering water.
  4. Gradually add orange juice and liqueur, beating constantly until thick.
  5. Spoon over orange slices in individual serving dishes.
  6. Sprinkle with toasted almonds and serve.

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