Zabaione

Egg-Punch

Preparation info
    • Difficulty

      Easy

Appears in

By Countess Morphy

Published 1935

  • About

This essentially Italian sweet, which is well-known all over the world, has, in the course of its travels, assumed so many different forms and has been so “touched up” by ignorant cooks of other nations that it is sometimes difficult to recognise it as zabaione. In this country I have met with particularly fantastic and fanciful recipes for “Italian wine cream,” as it is sometimes called, and some authors boldly talk of adding “beaten whites of eggs,” fruit juices and stewed fruit. In other