Making Zabaglione

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Preparation info
  • Per Person

    • Difficulty

      Easy

Appears in

By Yvette van Boven

Published 2011

  • About

You will need a little patience to make zabaglione, but make it and everyone will love you for it. Serve as is, in a small bowl, or with ladyfingers for dunking. The art of this dessert is to know when to stop beating. It has to be nice and thick, but if it gets too hot, the egg will turn into lumps in your dessert and you will have to start again. But it won’t come to that, since you will just f

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