ZABAGLIONE
Steps:
- In a medium-size copper or other heatproof bowl, whisk the egg yolks, Marsala, and sugar together until smooth. Place over, not in, barely simmering water and continue beating (switching to a hand-held electric mixer at medium speed, if you like) until the mixture is pale yellow and frothy and falls back on itself in thick ribbons when the whisk or beaters or lifted, about 8 minutes, or the egg yolks will cook and the mixture will appear curdled. Remove the sauce from the heat and serve immediately, spooned either into individual cups or over fresh fruit or berries. Chocolate Zabaglione: In a small, heatproof bowl set over a pan of gently simmering water, melt 3 ounces chopped semisweet chocolate, stirring often so the chocolate melts evenly. Remove the pan from the heat but leave the bowl of chocolate over the water to keep it warm. Prepare the zabaglione according to the directions above. Remove from heat and fold in the warm, melted chocolate. Serve immediately.
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#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #healthy #5-ingredients-or-less #desserts #eggs-dairy #easy #low-fat #puddings-and-mousses #eggs #dietary #low-sodium #low-saturated-fat #low-carb #low-in-something #presentation #served-hot
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Antonio O
[email protected]I've never had zabaglione before. What does it taste like?
Chris Uriel D.P.
[email protected]I'm not sure about this recipe. It seems like it might be too sweet for my taste.
Alan Shelton
[email protected]This recipe looks delicious. I can't wait to try it.
Sanjalisha Krishandutt
[email protected]I'm excited to try this recipe this weekend.
Humaira Saddiqe
[email protected]I love that this recipe uses only a few simple ingredients.
mahima Anu
[email protected]This is my go-to recipe for zabaglione. It's always perfect.
SAEED AJMAL
[email protected]I'm not usually a fan of zabaglione, but this recipe changed my mind. It was absolutely delicious.
Mercedes Cobbinah
[email protected]The zabaglione was a hit at my last dinner party. Everyone loved the light and airy texture.
Avianna Johnson
[email protected]This zabaglione is so versatile. I've served it as a dessert, a topping for fruit, and even as a filling for crepes.
Cee-water Marthen
[email protected]I love how easy this recipe is to make. It only takes a few minutes and it always turns out perfectly.
Miku Scarfsune
[email protected]This zabaglione recipe was a complete success! The texture was velvety smooth and the flavor was rich and decadent. My guests raved about it.