FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
ZABAGLIONE
Barer-Stein, Thelma. 1999. You EatWhat You Are. A FireFly Book, [GT 2850 .B371 1999] [Italian, pp. 268-270]
is a soft warm custard of eggs and Marsala wine served in tall glasses and eaten with a spoon.
a light frothy dessert 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. Traditional zabaglione must be made just before serving. The warm froth can be served either as a dessert by itself or as a sauce over cake, fruit, ice cream or pastry.
Grimes, William. 2004. Eating Your Words. Oxford University Press.
is an Italian dessert made of whipped and heated egg yolks, sugar, and Marsala wine, served hot or cold.
- ORIGIN Italian.