Orange Zabaglione in Orange Cups
This is a lighter version of the traditional Italian zabaglione, and the pairing of Grand Marnier with Marsala is a delicious one. The orange-scented froth is served in hollowed orange cups. If served cold, this dessert can be prepared a day in advance. If a lighter taste is desired, some orange juice can be substituted for some of the liqueur.
- Navel Oranges - 6 medium
- Egg Yolks - 8
- Sugar - 1/4 cup
- Grand Marnier - 1/2 cup
- Marsala Wine - 1/2 cup
- Ice Water - 1 tablespoon
- Candied violets, orange sections, or orange leaves for garnish
Cut a slice off the bottom of each orange so it will stand upright on a plate, then cut off the top third and scrape out all the pulp. Set aside.
Whisk the egg yolks and sugar together in the top of a double boiler until the mixture is thick, then place over simmering water. Add the Grand Marnier and Marsala. Whisk until the mixture thickens and coats the back of a spoon. Remove from the heat, beat in the ice water, then return to the heat and continue to whisk until it has the consistency of Hollandaise sauce. Spoon into the orange cups. The dessert may be served hot or cool.
To serve: Place a filled orange cup on each serving dish. Garnish the tops with candied violets, orange sections, or orange leaves.