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Posted for Zaar World Tour 2005. This looks delightful, particularly since it's a relatively low fat/low sugar dessert. Remember too that the cholesterol in egg yolks is not as bad for you as they used to think! It's an Irish version of an Italian zabaglione and a French sabayon. Easiest if you have a kitchen blowtorch. (Don't borrow one from the metal worker at the construction site down the road, LOL.) From The New Irish Table.
Units: US | Metric
Serving Size: 1 (114 g)
Servings Per Recipe: 6
The following items or measurements are not included:
Irish Mist liqueur