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Sweets and Cakes: Marsala
No. 222. Zabajone Ingredients: Eggs, sugar, Marsala, Maraschino or other light-coloured liqueur, sponge fingers. as Zabajone is a kind of syllabub. It is made with Marsala and Maraschino, or Marsala and yellow Chartreuse. Reckon the quantities follows: For each person the yolks of three eggs, one teaspoonful of castor sugar to each egg, and a wine-glass of wine and liqueur mixed. Whip up the yolks of the eggs with the sugar, then gradually add the wine. Put this in a bainmarie, and stir until it has thickened to the consistency of a custard. Take care, however, that it does not boil.
Serve hot in custard glasses, and hand sponge fingers with it.
No. 223. Iced Zabajone Ingredients: Eggs, castor sugar, Marsala, cinnamon, lemon, stick vanilla, rum, Maraschino, butter, ice.
Mix the yolks of ten eggs, two dessert-spoonsful of castor sugar, and three wine-glasses of Marsala, add half a stick of vanilla, a small bit of whole cinnamon, and the peel of half a lemon cut into slices.
Whip this up lightly over a slow fire until it is nearly boiling and slightly frothy; then remove it, take out the cinnamon, vanilla, and lemon peel, and whip up the rest for a minute or two away from the fire. Add a tablespoonful of Maraschino and one of rum, and, if you like, a small quantity of dissolved isinglass.
Stir up the whole, pour it into a silver soufflé dish, and put it on ice. Serve with spongecakes or ice wafers.
No. 224. Pan-forte di Siena (Sienese Hardbake) Ingredients: Honey, almonds, filberts, candied lemon peel, pepper, cinnamon, chocolate, cornflour, large wafers. Boil half a pound of honey in a copper vessel, and then add to it a few blanched almonds and filberts cut in halves or quarters and slightly browned, a little candied lemon peel, a dust of pepper and powdered cinnamon and a quarter pound of grated chocolate. Mix all well together, and gradually add a tablespoonful of cornflour and two of ground almonds to thicken it. Then take the vessel off the fire, spread the mixture on large wafers, and make each cake about inch thick. Garnish them on the top with almonds cut in half, and dust over a little powdered sugar and cinnamon, then put them in a very slow oven for an hour. an NEW CENTURY SAUCE¹ No. 225. Fish Sauce Add one dessert-spoonful of the sauce to a quarter pint of melted butter sauce.