Grand Marnier found hiding in the pantry. It’s time to make zabaglione (sabayon). In lieu of Marsala, I’m using Grand Marnier. I cook a lot with this liqueur, and without a doubt my favorite.
- 4 egg yolks
- 4 tablespoons sugar (1/4 cup)
- 4 tablespoons Grand Marnier (1/4 cup)
Whisk all ingredients over a double boiler until thickened like pudding. Take on and off the heat while cooking so as not to scramble the eggs.