Grape Strudel with Wein Chaudeau

This recipe sounds so cutting-edge that my American baker friends don’t believe it’s an old classic from Styria, the region south of Vienna. The Weinchaudeau, a Viennese-style zabaglione, is a wonderful extravagance and part of the traditional presentation. This strudel is one of my favorites to show the range of Austro-Hungarian desserts (