Zabaglione Sauce for Fresh Fruit Salad

         Yield: 8 Servings
    Categories: Desserts, Sauces, Canadian

      8    Egg yolks
      1 c  Icing sugar
    2/3 c  Dry white wine or orange
           -juice
      1 tb Grated orange rind
      2 tb Orange liqueur; (optional)
      4    Egg whites
 
  In top of double boiler over simmering water, combine yolks with icing
  sugar. Using electric mixer, beat until foamy, about 1 minute. Gradually
  pour in wine, beating for about 5 minutes longer or until sauce doubles in
  volume and thickens; transfer to bowl. Stir in orange rind and liqueur if
  using. Beat egg whites until stiff glossy peaks form. Stir about one
  quarter into sauce; fold in remainder. Makes about 4 cups sauce. Formatted
  by Carole Walberg
  
  NOTES : Spoon this luxurious wine sauce over a selection of fresh fruit.
  Recipe by: Caroline Parry, Canadian Living