ZABAGLIONE
Steps:
- Fill the base of a double boiler with 1/2 inch water and put it over medium heat. In the top of a double boiler, whisk together the egg yolks and sugar until pale and thick -- this will take about 3 minutes of vigorous whisking.
- When the water comes to a simmer, whisk the Marsala into the eggs and set the top pan over the simmering base. Continue whisking, scraping the entire base of the pan as you go. The zabaglione will become fluffy and foamy and will begin to gain in volume. Remove from the heat and continue whisking so it doesn't overcook. Return to the heat if you need to. It is done when it clings to a spoon like a loose pudding. Spoon into 4 small glass dishes or low stemmed glasses. Serve warm or chilled, with a dish of biscotti.
Nutrition Facts : @context http, Calories 216, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 7 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 15 milligrams, Sugar 25 grams
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hoi kei man
[email protected]I'm not a fan of the taste of Marsala wine. Is there another type of wine that I could use in this recipe?
MD. RAFIQE
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a delicious and impressive dessert.
Sm JUYEL
[email protected]I'm going to make this recipe for my next dinner party. I'm sure my guests will love it.
Mehmood Khan
[email protected]I'm allergic to eggs, so I can't try this recipe. :(
Nonkululeko Gumede
[email protected]This recipe is a bit too complicated for me. I think I'll stick to my old standby zabaglione recipe.
Jr Rupert
[email protected]I'm not a big fan of zabaglione, but I thought this recipe was pretty good.
LONDI35
[email protected]I'm going to try making this recipe with different types of wine. I think it would be interesting to see how the flavor changes.
Nana christian
[email protected]Zabaglione is the perfect dessert for a romantic evening.
Nuclear Maga
[email protected]This recipe is a great way to use up leftover egg yolks.
Peter James
[email protected]I love making zabaglione for my dinner parties. It's always a hit!
Rifat Ahomed
[email protected]Zabaglione is one of my favorite desserts. It's so light and airy, and the flavor is divine.
Manuel Valdes
[email protected]This recipe is way too sweet for my taste. I think I'll try it again with less sugar next time.
BD HINDU
[email protected]I'm not sure what I did wrong, but my zabaglione turned out curdled. I think I might have overcooked it.
Niko Bozz187
[email protected]This recipe is a great base for zabaglione. I added a bit of chocolate and espresso powder to mine and it was heavenly.
H.K GAMIN
[email protected]This was my first time making zabaglione and I was really happy with how it turned out. It was a bit tricky to get the right consistency, but I'm glad I persevered because it was totally worth it.
Paulus Naftal
[email protected]I've made zabaglione before, but this recipe is definitely the best. The instructions were clear and easy to follow, and the end result was a light and fluffy dessert that was perfect for a special occasion.
Cchf Bcj Ncj
[email protected]This zabaglione recipe is a keeper! It's so easy to make and it turned out so delicious. I used fresh berries and the flavor was amazing.