[zah-bahl-YOH-nay]noun: an ethereal dessert of Italian origin made by whisking together egg yolks, wine (traditionally Marsala) and sugar. This beating is done over simmering water so that the egg yolks cook as they thicken into a light, foamy custard. Traditional zabaglione must be made just before serving. (There is also a frozen version.) The warm froth can be served either as a dessert by itself or as a sauce over cake, fruit, ice cream or pastry.
1 comment:
this looks as bad for you as it sounds delicious. i must try it.
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