Moscato Zabaglione with Cornmeal Cookies

Moscato Zabaglione with Cornmeal Cookies
Photo by Mark Thomas


  • 1/3 cup sugar
  • 2 large egg yolks
  • ½ cup yellow cornmeal
  • ½ cup sugar
  • 6 large egg yolks
  • 2/3 cup golden raisins
  • ¾ cup Italian Moscato or Essencia
  • + 6 more ingredients
    • 8 tablespoons unsalted butter
    • 1 teaspoon grated lemon peel
    • Zabaglione
    • 1 ¼ cups all purpose flour
    • ½ teaspoon salt
    • Powdered sugar

Using electric mixer, beat butter and 1/2 cup sugar in large bowl until fluffy. Beat in lemon peel and salt, then egg yolks. Beat in cornmeal, then flour. Stir in raisins. Knead dough just to combine; transfer to sheet of plastic wrap. Using plastic, form dough into 2x9-inch log. Chill until firm...

View full recipe at Epicurious


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