125g of butter or margarine
1 cup of confectioner's sugar
1 firm egg white beaten to snow-like consistency
1/4 cup of hot orange juice
2 tablespoons of Marsala wine
1 tablespoon of vanilla
125g of butter or margarine
1 cup of confectioner's sugar
1 firm egg white beaten to snow-like consistency
1/4 cup of hot orange juice
2 tablespoons of Marsala wine
1 tablespoon of vanilla
Mix the butter or margarine with the confectioner's sugar until the mixture is light and creamy
Add the wine and vanilla, and mix again
Gradually add the hot orange juice, beating continuously
Rapidly incorporate the beaten egg white and beat vigorously until the sauce becomes foamy
Serve over the orange soufflé.
