Italian Cookies


Here's some recipe's for
Italian Cookies and Desserts


Mamma's Italian Christmas Cookies©

1 1/2 sticks of margarine
1 cup of sugar
3 1/2 cups of sifted flour
2 tsp. Baking Powder
1/2 tsp Baking Soda
1 1/2 tsp. Vanilla
4 eggs

Sift dry ingredients in a large bowl. Add eggs, vanilla and softened margarine. Mix well. Roll into ball and refrigerate for a while, makes it easier to handle. Remove from bowl, and cut a piece off. Roll out flat. Use a cookie cutter, or roll into long little pieces and make a braid or shape like a wreath. Use your imagination. Make them in any shape or form you wish. Bake on cookie sheet at 375 degrees for 10-15 minutes. Cool on wire rack. Decorate with a mixture of powdered sugar and water. Make the paste thick but thin enough to put on cookies. Drizzle on each cookie and then put Christmas sprinkles on them.

Cuchidahti Filling©

1 lb of dried figs
1 lb of raisins
1 jar of honey
1 cup of walnuts
1 cup of almonds
Rind of lemon
Rind of orange

Now, if you have a meat grinder, its best. Don't make the mistake I did once and use my blender to do this. Not a good idea! I smoke checked it. But a food processor should do the trick. You may also put the figs in some water, and stew them for a few minutes to soften them. Chop nuts up fine in a nut chopper. Put a 1/2 cup of sherry and other ingredients into food processor a little at a time, and grind up (no need to add sherry during grinding if you use a meat chopper, you can add that later when you mix in the nuts). Remove from processor and put in large bowl, add nuts and mix well. Add more sherry as needed as to not have mixture too dry. A medium to dry consistency is what your looking for. Now put in a covered plastic container, and store in refrigerator. Can be stored for up to a year. Add a tsp. of sherry to mixture once a month to keep it fermented.

Now use this filling for the Italian cookies. Just flatten a small piece of dough and put a tsp. of filling on it and fold sides up and pinch closed. Bake the same as for the plain cookies. And decorate or leave plain.

Maria's Christmas Fruit Cake

1 1/2 lb candied fruit mix
1 lb seedless raisins
1 lb dates (chopped)
2 cups chopped walnuts
1/4 cup honey
1/2 cup dry sherry
2 sticks of butter (softened)
1 1/4 cup brown sugar (packed)
4 eggs
2 cups sifted flour
1/4 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp mace

Mix fruit, dates, nuts, honey and wine. In another bowl, cream butter and gradually cream in sugar, then beat in eggs one at a time, beating each one very thoroughly. Transfer creamed butter and sugar to large bowl and add fruits. Then sift in dry ingrediants. Mix all together very thoroughly. In a spring pan with hole in center, butter and line all sides and bottom including the round part of center with wax paper. Bake in slow oven at 275 degrees for about 2-2 1/2 hours with a pan of water on oven floor. When done, remove from pan to cool but leave paper on cake. Store in a airtight can lined with tin foil, making sure to place a piece of tin foil over top of cake. Once a week till Christmas, pour a jigger of Sherry on top and in the middle hole of cake. After Christmas adding once a month will do.

Makes a 5 lb cake.


Maria's Italian Biscotti©

6 eggs
1/2 cup oil or margarine
4 tsp. anise extract
4 tsp anise seeds crushed
1/2 cup slivered almonds
1/2 cup citrus fruit
6 cups flour
1 cup sugar
6 tsp. baking powder

Crush up anise seeds add a little water and mix well. In a large bowl. Put eggs, sugar, fruit, oil, anise seeds, extract and almonds. Mix well. Sift flour and baking powder and add to mixture. Mix well, add more flour if needed until dough is firm enough to roll. Divide into to portions and roll out round about 8-12 inches long and a 1/2 inch thick. Place on greased cookie sheet and bake at 375 degrees for 20-30 minutes. Take out of oven, and slice diagonally into 1 inch slices. Put back in oven and bake until lightly brown turning once. Remove and cool on cookie rack.



Maria's Savoiardi©
(Lady Fingers)

3 egg yolks
3/8 cup sugar
3/8 cup flour
1/8 tsp salt
1 tsp vanilla
3 egg whites
1 tbsp confections sugar
1/2 tbsp granulated sugar

Beat egg yolks and sugar together until foamy. Add flour and salt and mix until smooth. Add your vanilla. Beat egg whites until firm and fold into egg yolk until well blended. Butter baking sheet and dust with flour, or use non stick. Drop the batter by tablespoonfuls on baking sheet and shape into 3 inch long fingers. Mix together confectioner's sugar and granulated sugar and sprinkle half over fingers. Let stand about 10 minutes. Sprinkle with remaining half of sugar and let stand an additional 5 minutes and bake at 375°  for 10 minutes or until golden. cool on rack.

Cannoli Shells©

1 1/3 cups flour
1 tbsp shortening
pinch of salt
1/2 tsp. sugar
wine (sweet or dry)

Mix flour, shortening, salt and sugar. Add enough wine to make a stiff but workable dough. Roll into a ball and let stand for about an hour. Roll out dough 1/8" thick. Cut into 5" squares. Place cannoli tube* across the corners of the square. First fold one corner around the tube, then the other corner and press the corners together. Deep fry one at a time until a dark golden brown. Remove carefully and let cool completely before filling. Makes 12

* Cannoli tubes can be found at specialty stores, or you can get a aluminum tube from the hardware store. Get a tube about 8 inches long and about an inch thick. Or if all else fails, do like mamma did. Use a broom or mop handle (an old one of course, so you don't have to ruin a new one by cutting it) make sure its an unpainted one.

Ricotta Filling©

1 pound ricotta
2 tbsp. chocolate chips or shaved chocolate
1 tbsp. candied orange peel or rind
1 jigger of almond liqueur or crème de cacao, or
any other liqueur you prefer.
2 tbsp. powdered sugar

Cream ricotta well and add chocolate, orange peel, liqueur
and sugar fill shells carefully with ricotta filling.

(Italian Christmas Nougat)

1 cup honey
2 eggs
1 cup sugar
2 tbs. water
1 lb. almonds, shelled and blanched
1/2 lb. hazel nuts, shelled and slightly roasted
1 tsp. candied orange peel,
cut into small pieces
1/2 tsp. grated lemon rind

Place honey in top of double boiler over boiling water and stir with a wooden spoon for 1 hour, or until the honey is caramelized. Beat egg whites until stiff and add to honey slowly, mixing well. The mixture will be fluffy and white. Combine sugar with 2 tbsp. water in small saucepan and let boil without stirring, until caramelized. Add caramelized sugar to honey mixture a little at a time, mixing well. Cook mixture a little longer and when a little dropped into cold water hardens, add nuts, candied fruit and grated rind. Mix well and quickly before mixture has time to harden. Line 2 or 3 6x8-inch loaf pans with wafer* and pour in mixture about 2 inches deep. Cover top with wafers, let cool about 20 minutes and cut each mold into 2 long rectangular pieces, cutting down the center length-wise. Makes from 4-6 long pieces. Wrap in waxed paper to store.

* Very thin sheet-like unleavened wheat bread, known as
ostia. You can purchase them online by going here

Chocolate Torrone©
(Italian Christmas Candy)

1/2 lb. honey
1 cup sugar
2 tbsp. water
2 egg whites
1 3/4 cups cocoa
2 tbsp. water
1 tbsp. sugar
1 1/4 punds shelled hazel nuts, slightly roasted

Place honey on top of double boiler over boiling water and stir constantly 1 1/2 hours, or until caramelized. Combine sugar and water in small saucepan and let boil until caramelized. Beat egg whites until stiff and add to honey a little at a time, mixing well. Combine cocoa with 2 tbsp. water and 1 tbsp. sugar and cook until creamy. Add cocoa and nuts to first mixture and mix. Line 2 or 3 6x8 inch loaf pans with wafer* and pour in mixture to a depth of about 2 inches. Let cool and cut into 2 long rectangular pieces. Wrap in waxed paper to store. Makes 4 to 6 pieces.

Ricotta Pie©

1 1/4 pounds ricotta
small pinch of salt
1 tbsp. flour
4 tbsp. sugar
4 egg yolks
1 tsp. grated orange rind
1 tbsp. seedless raisins
1 tbsp. candied orange peel
2 egg whites, beaten stiff
2 tbsp. confectioners sugar
1 tsp. cinnamon

Mix together well the ricotta, salt, flour, sugar, egg yolks and orange rind. Mix for at least 5 minutes and add raisins and candied orange peel. Fold in gently the beaten egg whites. Butter and flour a deep cake pan and pour in batter, do not fill the pan more than half full. Bake in moderate oven 375 degree's for 35 minutes, or until firm. Remove from oven, turn onto dish and sprinkle with confectioners sugar and cinnamon.


Rice Balls©

1/2 cup rice
1 pint of milk
1 tsp. sugar
1 tbsp. butter
rind of 1/2 lemon grated
1 tbsp. rum
1/2 cup flour
3 eggs separated

Cook rice in milk in double boiler about 20 minutes. Add salt, sugar, butter and lemon rind and let cool. When cool add rum, flour and beaten egg yolks and let stand in cool place for several hours. When ready to serve, fold in stiffly beaten egg whites, and drop by spoonfuls into deep hot oil or cooking fat. Serve hot, sprinkled with powdered sugar.

Pandoro Di Verona©
(Golden Bread Verona Style)

1 tbsp flour
1 envelope dry yeast
1 tbsp lukewarm water
3/4 cup flour
1 tbsp sugar
1 egg
1 egg yolk
1 tbsp melted butter
1 1/3 cup flour
2 tbsp sugar
2 tbsp melted butter
1 egg
2 egg yolks
1 1/4 tsp vanilla
1/4 tsp salt
2 tbsp flour
3/4 cup butter (cut into little pieces)

Put flour in a bowl and add yeast and water. Mix together well. Cover and let stand in a warm place for 20 minutes. In another bowl, place 3/4 cup flour, 1 tbsp sugar, 1 egg, 1 egg yolk and 1 tbsp melted butter. Mix a little and add the yeast mixture. Work together well for 5 minutes, Cover bowl and let rise in a warm place for one hour, or until it has doubled in bulk.
Place on pastry board, 1 1/3 cups flour, 2 tbsp sugar, 2 tbsp melted butter, 1 egg, 2 egg yolks, vanilla , salt and mix together a little bit. Add yeast dough and work well with your hands for 10 minutes. Add 2 tbsp flour and work in well until the dough does not stick to hands or board. Form dough into a ball and let rise in warm place 3 hours
Roll dough into a sheet 2 inches thick, and dot with 3/4 cup butter which has been already cut into little pieces. Fold dough over 3 times and roll out 2 inches thick. Let stand 20 minutes and fold over 3 times again, roll out flat and let stand 20 minutes. Repeat this one more time.
Grease a 2 quart cake form and sprinkle with a little bit of granulated sugar. Place dough in form and let rise until dough reaches the top edge of form. Bake in a 400 degree oven for 15 minutes, lower heat to 350 degrees, and bake for 30 minutes longer, or until when a toothpick is inserted in center of cake and comes out clean. Turn cake over in rack and cool. Sprinkle with confectioners sugar.


Pan Di Spagna©
(Italian Sponge Cake)

5 egg yolks
1 1/2 cups sugar
1 1/4 cups flour, sifted
1 1/2 tsp vanilla
1/2 tsp grated lemon rind
5 egg whites

Place egg yolks and sugar in mixing bowl and beat until it becomes lemon colored. Start adding the flour a little at a time, making sure to blend in well. Add vanilla and lemon rind. Beat egg whites until stiff and fold into cake batter. Pour cake batter into buttered and floured, or use non stick, 18 inch square cake pan. Bake at 375°  oven for 40 minutes. Turn over on cake rack and cool.


Cassata Alla Siciliana©
(Sicilian Cream Cake)

1 1/4 lbs ricotta
2 cups sugar
2 tsp vanilla
1 shot glass crème de cacao,
or any liquor you wish
1 tbsp shaved chocolate
2 tbsp candied fruit
cut into small bits
1 recipe pan di Spagna
(see above recipe)

Put ricotta, sugar, vanilla and crème de cacao in a bowl and mix well, using a wooden spoon until smooth for about 10 min. Add chocolate and fruit and mix well. Cut sponge cake into 1-inch slices and line a casserole dish on bottom and sides with cake slices. Pour ricotta cream over cake and top with more cake slices. Refrigerate over night or for at least 4-5 hours. Turn over on a serving dish, and sprinkle with confectioners sugar.



(Chestnut Pie)

1-1/2 cups chestnut flour
1/4 tsp salt
2 tbsp olive oil
1-1/2 cups of water
2-1/2 tbsp white raisins
2-1/2 tbsp pine nuts
1/4 tsp rosemary

Mix flour, salt, water , oil and raisins thoroughly until the mixture is smooth. Pour into an oiled 8-9 inch pie plate and sprinkle with pine nuts and rosemary. Bake at 375 degrees for 45 minutes or until the top is crisp.

Zuppa Inglese©
(English Soup)

1 recipe pan di spagna (see recipe this page)
1-1/2 jigger rum
1-1/2 jigger crème de cacao
1 recipe pasticciera cream (cooled)
(See recipe below this one)
1 tbsp candied fruit (finely cut)
3 egg whites
4 tbsp sugar

Cut the sponge cake into 1/2 inch slices. Sprinkle half with rum and the other half with the crème de cacao. Spread the bottom of a 10 inch baking dish with a little of the pasticciera cream and place on it two layers of rum soaked cake. Pour pasticciera cream over cake and sprinkle with candied fruit. Cover cream with two layers of crème de cacao soaked cake. Beat egg whites till stiff, add sugar and beat again. Pile egg whites onto cake and bake at 300° for 20 minutes. Let cool before serving.


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

Put sugar, egg yolks, flour, lemon rind and vanilla in a saucepan and mix well. Scald the milk and pour over mixture, beating constantly with electric hand mixer. Continue cooking on low heat stirring with a wooden spoon until mixture reaches the boiling state. Continue to cook another 4 minutes stirring constantly. Remove from heat and add butter and mix well. Pour into a bowl and let cool, stirring occasionally to prevent a skin from forming over top of cream.
Serves 4.



1 cup water
1/4 tsp salt
1 jigger brandy
1 cup flour
2 tbsp olive oil
2 cups olive oil
1/2 cup confectioners sugar

Combine water, salt and brandy and bring to a boil. Remove from heat, and add flour mix vigorously. Return to heat and continue mixing until mixture becomes dry and somewhat hard. Pour olive oil on a bread board and place dough on it and let cool. Roll the dough and fold over, and roll again. repeat this about 7 times or until the dough has absorbed all the oil and has become elastic. Roll dough and shape into a long rope about the thickness of your finger. Cut the rope into 6 inch pieces and form each piece into a ring. Prick each ring with fork and fry in hot oil until golden and crisp. Note: Do not fry too many rings at once. Drain rings well and sprinkle generously with sugar.



2 1/2 cups flour
4 eggs
1 egg yolk
1/4 cup vegetable oil
1/2 tbsp sugar
1/8 tsp salt
1/2 tsp grated lemon peel
2 cups vegetable oil
1 1/2 cups honey
1 tsp grated orange peel

Put your flour on board and make a well in the center add your eggs, egg yolk, oil, sugar, salt and lemon peel. Mix and work dough well. Shape dough into very small balls about the size of marbles, and fry in hot oil until golden. Note: fry only a few at a time. While dough is frying, melt honey in saucepan and add orange peel. When balls are done, drop in honey and remove with a strainer spoon. Pile on a serving dish into conical mounds. Cool. Top with candy sprinkles or confectioners sugar, or leave plain.


You will need a Pizelles iron to make these cookies.
If you need a Pizzelles Iron, you may find one at this
website. Brio Hand Pizzelle Iron

2 sticks margarine
6 eggs
1 1/2 cups sugar
4 teaspoons baking powder
3 1/2 cups flour
2 tablespoons anise extract

Beat eggs, gradually adding sugar and beating until smooth Add melted margarine (making sure margarine is fully cooled) and anise extract. Add flour and baking powder gradually to mixture. Dough will be sticky so that you may drop it by rounded teaspoonfuls onto hot pizzelle iron. Cook for approximately 20-40 seconds depending on the brand of iron you have. Dust with powdered sugar.

Makes about 3 dozen pizzelles

Ossi Dei Morti©

(Bones Of The Dead)

I remember these cookies from when I was a child. They are hard as bones,
but oh so good. Dunk them in some Demitasse, and careful!
Donta breaka your teeth!

3 eggs
2 cups powdered sugar
2 cups flour
1 teaspoon baking powder

In a bowl, using an electric hand mixer beat eggs well for 5 to 6 minutes on high . Slowly add sugar and mix 6 minutes more. Mix flour and baking powder together and add 1/3 at a time to egg mixture. If the mixture gets too sticky, add a little more flour.
On a floured pastry board, roll dough into long dowel shapes, about 1 1/2 inches thick, and as long as the cookie sheet. Cover with clean towel and let sit overnight.
Remove dowels from cookie sheet and lay on a floured pastry board. Cut 1 1/2 inches long and return to cookie sheet. Bake at 375 degrees for 20 minutes until they are a light golden brown. remove and allow to cool.

Store in airtight container, will keep for about a month

Pasta Frolla©

Pasta Frolla is used in a variety of Italian recipe's

2 cups sifted flour
1 cup sugar
pinch of salt
1/2 cup room temp. butter
2 eggs
1/2 tsp grated lemon peel

Sift flour, salt and sugar. On a pastry board, make a well with the dry ingredients, and place the butter, eggs,
and lemon rind. Work the dough with your hands, and do not add any water. When dough is smooth, shape
into a ball and refrigerate for 30 minutes.

Pastiera Di Pasqua©
(Easter Tart)

1 1/2 cups pearl tapioca
2 cups hot (not boiling) milk
1/4 tsp salt
1/4 tsp grated lemon peel
1 tbsp sugar
1/4 tsp cinnamon
1 1/4 lbs ricotta
2 cups sugar
6 egg yolks
1/4 tsp cinnamon
1/4 tsp grated lemon peel
1/2 tsp finely diced candied citron and orange peel
4 egg whites stiffly beaten (but not dry)
1 recipe pasta frolla
2 tbsp powdered sugar

Soak tapioca in water overnight. The next day boil in water for 15 minutes and drain. Add hot milk, salt, lemon
peel, sugar and cinnamon and cover. Simmer until the milk has completely evaporated, and remove from heat
and let cool. Put ricotta in a bowl and stir until it becomes very smooth. Add sugar and egg yolks one at a time stirring well after adding each one. Add cinnamon, lemon peel, candied citron, candied orange peel. The last thing
you will add is the tapioca. Mix all ingredients together well, and then blend in the egg whites. Divide your pasta frolla into two parts making one piece larger than the other. Roll the large piece into a 1/2 inch thickness. Butter and flour a 10 inch spring pan and line the bottom and sides with the larger portion of the frolla, and trim edges. Pour in the ricotta filling.
Now take the smaller portion of frolla and roll out and cut into 1 inch strips. Place the strips criss cross
over the ricotta filling and trim edges.
Bake at 375 degrees for 45 minutes. Remove and let cool in pan. When tart is cool, push up on the bottom
of pan and place on a serving dish. Sprinkle with powdered sugar


Pizza Grana©
(Easter Grain Pie)

2 1/2 cups sifted flour
1/3 cup oil or shortening
2 1/2 cups sugar
8 eggs
1/3 cup oil or shortening
2 1/4 tsp vanilla
rind of one lemon (grated)
rind of one orange (grated)
3 lbs ricotta
1 cup cooked wheat grain
1/2 cup citron cut fine

Pie Crust

Blend flour and oil, add 1/2 cup sugar, 2 eggs, 1 tsp vanilla, orange and lemon rind. Mix well and
roll out flat on pastry board place dough in a 10x13x 2 inch deep baking pan.


Separate eggs and beat egg whites until they form soft peaks. In a separate bowl beat egg yolks and
add 1 1/4 tsp vanilla, ricotta, 2 cups sugar, wheat grain and citron. Blend well then slowly fold in
egg whites. Pour into pie crust and bake at 400 degrees for 10 minutes or until golden brown.

Pinz Bertoldese©

5 cups sifted pastry flour
2 packs dry yeast
5 tbsp. lukewarm water
1 cup mixed candied fruit
1 cup chopped almonds or walnuts
1/4 cup cocoa
2 cups apricot jam
2 tbsp warm honey
1/2 jigger rum

Mix 1 cup flour with yeast and 3 tbsp. warm water. Mix well and keep in warm area until dough has doubled in size. With remaining flour, make a well and place yeast dough in it. Add 2 more tbsp. lukewarm water and work the flour in yeast dough, working it well. Add a little more water if needed until dough is soft and the flour has been asorbed. Let stand in warm place for 2 hours. Push dough down with hands to deflate and work in fruits, nuts , cocoa, jam and butter. Work well into dough, and shape into a ring. Place ring on a buttered baking sheet. Let rise 2 1/2 hours in warm place.

Bake in over at 400 degrees for 1 hour. Mix together warm honey and rum. Remove ring from oven and brush with honey and rum mixture.

Sfingi Di San Giuseppe©
(St Joseph's Day Cream Puffs)

1/2 cup butter
dash salt
1 cup water
1 cup pastry flour
4 eggs
1 tbsp. sugar
1/2 tsp. grated orange peel
1/2 tsp. grated lemon peel

Combine butter, salt and water in saucepan and bring to a boil. Add flour all at one time, and mix well until the dough leaves the sides of the pan. Remove from stove and let cool a little. Add eggs one at a time, mixing well after each one. Add sugar, orange and lemon peel, and mix thoroughly.

Drop by tbsp. on greased baking sheet leaving a 3-inch space between them. Bake at 400 degrees for 10 minutes. Reduce heat to 325 degrees or until golden brown. Makes about 16 sfingi.

Make a slit inside each puff and fill with Pasticciera cream (see recipe above) or ricotta filling (see cannoli recipe above).



1 1/2 Cups Flour
1 tsp. baking powder
2 large eggs
2 egg yolks
vegetable oil
1/2 cup honey

 Place flour on pastry board,  and make a well in the middle, and mix the baking powder, eggs, and egg yolks. Mix continually adding the flour towards the middle of the well, until you have a ball of dough. Knead until firm and consistant.

Seperate the dough into 3 portions, and roll out the first portion to about 1/8 inch thick. Sprinkle flour over sparingly to keep from sticking. With a pastry wheel, or ravioli wheel, into rosettes. Drop into about 2 inches of oil at medium heat, making sure the oil is hot enough. When rosettes are golden brown, remove and drain on paper towel.

Heat honey over low heat in saucepan, then drizzle over the crispelle. 


Italian Lemon Ice©

2 cups warm water
3/4 cups sugar
1/2 cup lemon juice from fresh lemons
1 tsp grated lemon rind

Melt the sugar in warm water, add lemon juice and lemon rind and let stand 5 minutes and then strain. Place in a metal bowl and place in freezer, stirring frequently until it becomes mushy.



I think it would be very hard to find a spumoni mold nowadays, so instead, use a large 3/4-quart Jell-O mold.

First Mixture:

2 cups milk
3/4 cups sugar
5 egg yolks
1/2 tsp vanilla (or you can use any
flavoring you wish)

Combine milk, sugar, egg yolks, and vanilla in a saucepan and cook over very low heat, stirring constantly until mixture is thick. Cool, then place in a metal bowl and freeze until mixture is medium hard, about two hours. Mixture should be soft enough to be spooned out easily.

Second Mixture:

1 cup heavy cream beaten stiff
1/4 cup sugar
9 maraschino cherries, cut
into small pieces
1 tbsp. candied orange peel
cut fine
2 tbsp blanched slivered almonds

Gently mix all of the ingredients together, and chill in refrigerator. Chill your mold well. When first mixture is ready, line the inside of the mold with it, leaving a hole big enough for the second mixture in the center. Fill hole with second mixture, and cover with wax paper, or plastic wrap and freeze for two hours. Dip in warm water quikley to unmold. Cut into portions of 6 to 8


Strawberry Spumoni©

1 qt. strawberries
1 1/2 tsp fresh lemon juice
3 tbsp sugar
2 cups heavy cream
1/2 cup confectioner's sugar

Wash and hull strawberries, then crush and strain. Add lemon juice and sugar and mix well. Whip cream until stiff, adding confectioner's sugar slowly. Blend in strawberries. Place in spumoni mold, or 1 qt Jell-O mold and cover with wax paper or plastic wrap. Freeze for 2 hrs. Dip in warm water quickly to unmold. Cut into portions of 6 to 8


Spumoni Zabaione©

3 egg yolks
1/2 tbsp water
3 tbsp sugar
1/2 cup Marsala wine
3/4 cup heavy cream

Combine egg, water, sugar and Marsala in top of double boiler, water should be hot, but not boiling. Beat mixture until lukewarm. Remove from hot water part of boiler, and continue beating until foamy and slightly thick. Beat cream thick, and blend with egg mixture. Pour into spumoni or 1 qt Jell-O mold and cover with wax paper or plastic wrap, and freeze 2 hours. Dip in warm water quickly to unmold. Cut into portions of 6 to 8



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