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Zabaglione
Preparation info
- Makes
¾ Cup
- Difficulty
Easy
Appears in
Published 2011
This is an Italian classic usually served over sliced strawberries. It can be used as a lactose-free topping for desserts.
Ingredients
3 ¼ cup ⅓ cup
Method
Combine the yolks and sugar in a blender and process for 1 to 2 minutes or until they increase in volume and turn pale yellow. Pour the mixture and the Marsala into a double boiler over medium heat. Whisk constantly until the mixture has nearly doubled in volume and become a light, airy beige sauce. This will take 5 to 10 minutes, depending on how hot your stove is and how much air you whisk in