CLASSIC ZABAGLIONE
Categories Egg Dessert Vegetarian Quick & Easy Winter Candy Thermometer Gourmet Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 3
Steps:
- Have ready an instant-read thermometer in a cup of hot water. In a metal bowl with a whisk or a hand-held electric mixer beat together all ingredients until combined well. Set bowl over a saucepan of barely simmering water and beat mixture until tripled in volume and thermometer registers 140°F, about 5 minutes. To ensure that eggs are cooked, beat mixture 3 minutes more.
- Serve zabaglione immediately.
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Kamran Jadoon
[email protected]This zabaglione was a nice change of pace from my usual desserts. It was light and airy, and the flavor was very delicate.
Punching
[email protected]This was the best zabaglione I've ever had. It was so smooth and creamy, and the flavor was out of this world.
Ramon Perez
[email protected]I'm not a fan of eggs, but I really enjoyed this zabaglione. It was light and fluffy, and the Marsala wine flavor was subtle but present.
Rohan Thapa
[email protected]This zabaglione was a bit too boozy for my taste, but I still enjoyed it. I think I'll try using less Marsala wine next time.
Abbas virk
[email protected]I love the versatility of this zabaglione recipe. I've used it as a dessert topping, a drink, and even as a filling for crepes.
Faraja Charles
[email protected]This zabaglione was easy to make and turned out great. I served it with fresh berries and it was a hit with my family.
Sailendra Yadav
[email protected]I've never had zabaglione before, but this recipe was a great introduction. It was light, fluffy, and full of flavor.
Jaxson Watson
[email protected]This zabaglione was absolutely delicious! It was the perfect ending to a special dinner.
Don't Worry
[email protected]This zabaglione was a bit too thick for my liking, but the flavor was spot-on. I think I'll try adding a little more liquid next time.
AKHTAR ALI Khan
[email protected]I'm not a big fan of zabaglione, but I made this recipe for my Italian mother-in-law and she loved it. She said it reminded her of the zabaglione she grew up with in Italy.
Riday
[email protected]This zabaglione was a bit too sweet for my taste, but it was still very good. I think I'll try reducing the amount of sugar next time.
Anil Indu
[email protected]I love that this zabaglione recipe uses only a few simple ingredients. It's a great way to showcase the flavor of fresh eggs and Marsala wine.
Autumneloise Eloise
[email protected]This was my first time making zabaglione and it was surprisingly easy. The instructions were clear and concise, and the zabaglione turned out perfectly.
Jon Cordes
[email protected]I've made this zabaglione recipe many times and it always turns out perfect. It's so easy to make and it's always a crowd-pleaser.
ZiM iSlaM
[email protected]This zabaglione was a hit at my dinner party! It was rich, creamy, and full of flavor. My guests couldn't get enough of it.