Zabaglione

Egg-Yolk Foam

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Cook’s Canon: 101 Recipes Everyone Should Know

The Cook’s Canon

By Raymond Sokolov

Published 2003

  • About

Here is what to do when you have a lot of yolks left over from making an angel food cake or meringues with the whites that came with them. Or you could start out intending to make this golden foam and freeze the whites for another day.

That much is certain about zabaglione. There also seems to be general agreement that it is an Italian dish, with an alternate spelling—zabaione—that some authorities prefer, for reasons they do not choose to disclose. I’m fine with either, sinc