Zabaglione

A classic Italian dessert

Zabaglione is made by whisking eggs yolks, sugar, and marsala wine together over a very low heat until the mixture expands in volume with the incorporated air.

The result is a frothy, creamy dessert which is similar to the French sabayon.

It can be served as-is, chilled, with a fruit coulis, or even as a filling to a cake or torte (tart).

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More on 'Italian Desserts':

Panna Cotta

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Zabaglione with Strawberries

Classic Italian dessert

Read full recipe by Shirley Cline, published at Hub UK

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