Preparation info
  • Serves


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

When I was young, it always amazed me how Nonna measured the sugar and wine for zabaglione in a half egg shell. She’d crack the first egg and then measure one half-shell of sugar per egg and one half-shell of wine – it’s clever because if the eggs were slightly larger you would also need slightly more sugar and wine. Traditionally the mixture is whisked in a copper bowl – it’s worth investing in one as the copper reacts with the eggs during whisking and gives a lighter, fluffier resu