Recipe to Print-Zabaglione (Sabayon in France) - Copy - Copy
Recipe Name:
Zabaglione (Sabayon in France) - Copy - Copy
Source:
Submitted by:
Last Modified:
$scale_by
Course:
Dessert
Used in Baskets:
No
Base:
Egg
Kosher:
No
Ethnicity:
Italian
Kosher for Passover:
No
Preparation Time:
0.00Minutes
Number of Servings:
8
Inactive Prep Time:
0.00Minutes
Original Num Servings:
8
Cooking Time:
8.00Minutes
Heart Healthy:
No
Oven Temp:
0
Approx. Cost/Serving:
$0.05
# Sides Included:
0
Difficulty:
Difficult
Yields :
0
Tested:
Yes
Wine Type:
Wine Suggestion:
Equipment Needed:
Suggested Sides:
Comments:
Ingredients:
Directions:
In the top of a 2- to 3-quart double boiler, off the heat, beat egg yolks and sugar with a hand-held electric mixer or whisk until mixture is lemon-colored and creamy, about 5 minutes.
Set over barely simmering water. Add Marsala and continue beating until egg mixture increases in volume and holds soft peaks, about 6 minutes. Remove from heat and set aside. There should be about 2 cups.