|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||11%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 38g||14%|
|Dietary Fiber 0g||0%|
|Total Sugars 35g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Zabaglione is one of the classic, simple desserts that one finds in many places; the French know it as sabayon. It's served in small cups, and is also excellent for dipping cakes or cookies.
6 large egg yolks
2/3 cup (120 grams) sugar
1 cup plus 2 tablespoons Marsala wine
1 large egg white, beaten
Gather the ingredients.
Beat the yolks and the sugar until the mixture is palest yellow, tending towards white.
Then beat in the Marsala and cook over a double boiler.
Do not let it reach a boil, but remove it from the fire as soon as it thickens.
When it has cooled to merely warm, you can, if you like, fold in an egg white beaten to very firm peaks.
Raw Egg Warning
Consuming raw and lightly-cooked eggs poses a risk of food-borne illness.