Zabagliona - cooking recipe

Ingredients

10 egg yolks
1 c. granulated sugar
1 c. orange juice
rind of 1 orange
rind of 1 lemon

Preparation

Beat egg yolks rapidly, adding slowly the sugar and beat well. Add slowly orange juice (squeeze juice and grate rind of orange and lemon; strain before using) or substitute 1 cup wine for orange juice.
Pour into top of double boiler and heat until double in bulk and thick, about 12 minutes.
Serve ice cold with Bing cherries, brandy or cognac over cold custard.