Advertisement
Sabayon II: Zabaglione
Preparation info
- Difficulty
Easy
Appears in
Published 2008
Method
This is the Italian sauce and dessert that is the origin of sabayon. Use sweet Marsala wine instead of the dry white wine, and use only half the sugar. Other wines or spirits may be used, such as port or
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Variation of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe