Egg liqueur (Rosolio All'uovo)
Instructions
Put in a bowl to boil the milk with the sugar and 3 g of vanilla.
In a bowl whisk the egg yolks and add the milk, the remaining marsala, vanilla and alcohol.
Mix everything with care and after a few minutes, strain the liqueur.
At this point you can imbottigliarlo.
Passed two days strain the liqueur.
Served after a few weeks.
Ingredients and dosing for 4 persons
- 100 g of alcohol at 90 degrees
- 100 g of dry marsala wine
- 400 g of sugar
- 500 g of milk
- 5 g of vanilla
- 1 g of cinnamon
- 5 eggs