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Lombard Zabaglione
Sapajean
Preparation info
- Serves
4
- Difficulty
Medium
Appears in
Published 1990
This variation of the Piedmontese Zabaglione is from Lombardy, where they use white or red wine instead of Marsala, and a final touch of lemon juice to reduce the sweetness of the dessert. A much heavier result is achieved with red wine, whereas white wine produces a very lightly flavoured and coloured pudding.
Ingredients
4 4 tablespoons 4 tablespoons
Method
Put a large saucepan of water to heat on the stove and keep it just below boiling point; you will cook the dessert over the hot water. Break the eggs into a very clean copper or stainless-steel, heavy-bottomed, 1¼ pint 750