Viennese-Style Zabaglione with Raspberries


Preparation info
  • Makes

    4 to 6

    servings as a dessert
    • Difficulty


Appears in
Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague

By Rick Rodgers

Published 2002

  • About

Certainly descended from the Italian zabaglione, the Viennese version is different from its ancestor in many ways. Weinchaudeau is always made from a fruity white wine, not Marsala. And while zabaglione uses egg yolks only, Weinchaudeau includes a whole egg to give the froth a lighter consistency. Otherwise the cooking procedure remains the same, requiring constant whisking over simmering water and immediate serving. It’s imperative that the ingredients be at room temperature before you beg