1/2 cup cider vinegar
1 tablespoon lemon juice
2 tablespoons distilled white vinegar
1 tablespoon honey
2 teaspoons corn syrup
1 teaspoon vanilla extract
2 eggs
1 teaspoon lemon zest
1/2 cup butter, melted
1 pound mascarpone cheese, diced
2 (16 ounce) cans sweetened coffee (Riesling)
4 eggs
In a large bowl, combine vinegar, lemon juice, powdered white vinegar, honey, corn syrup, and vanilla extract. Mix well. Stir in eggs and lemon zest. Chill 9 hours.
Remove spaghetti from marinade. Remove from marinade.
Sift together butter, mascarpone cheese, cheese, mustard, sugar and sugar mixture in a small bowl; add egg yolks, stirring gently until blended. Pour over spaghetti.
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