ZABAGLIONE

4 egg yolks
1/4 c. sugar
1/4 c. Marsala
1/2 tsp. vanilla extract

Over double boiler, beat together ingredients with a wire whisk. Place over hot, not boiling water. Cook, beating constantly, until thickened to pudding consistency. Whisk occasionally while Zabaglione is cooling. Serve warm over cold fresh strawberries or raspberries.

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CHOCOLATE BREAD PUDDING

(4 portions)

4 whole eggs
Vanilla
Sugar
½ & ½ - 1 cup
Leftover Chocolate Cake, Pound Cake or Chocolate Pastry
White Chocolate Sauce or your favorite sauce of choice.
Raspberry Sauce
Whip Cream
Fresh Berries (optional)
2 ounces Butter
Stainless Steel Bowl
Whip
Sheet Pan
9x12 cake pan with a sheet pan underneath for support
4 individual custard or soufflé dishes that are oven proof
4 Small dessert plates
Boiling water

Preheat Oven to 400 degrees
Beat eggs, vanilla, ½ & ½ and sugar together. Meanwhile butter four soufflé or custard cups. Take the cake or other sweet leftover chocolate pastry and break up and press lightly into the soufflé or custard cup dishes filling completely. Pour the liquid mixture evenly among the four baking dishes. Place the cups into the cake pan and pour hot boiling water into the pan until it is half way up the sides of the cup. Place cake pan (with sheet pan underneath) into a pre-heated 400 degree oven. Bake until the bread pudding is set (bread pudding springs back when lightly touched). Remove from oven and remove cups from hot water bath. Allow to cool slightly until you can comfortably hold the cup. Using a sharp paring knife, go around the edge of the cake and un-mold onto the small dessert plates. Garnish with your favorite sauces to include raspberry sauce, whip cream and the optional fresh berries.