Try this Zabaione Marsala recipe, or contribute your own.
Suggest a better descriptionTry substituting other wines (or liqueurs) for the Marsala; a combination of strong coffee and brandy also makes a flavorful, though not traditional, Zabaione. BRING A QUART OF WATER to a simmer in a small saucepan. Place the egg yolks in a heat-proof bowl and whisk by hand until liquid. Whisk in the sugar in a stream, then the Marsala. Regulate the heat under the pan so that the water simmers gently, then place the bowl over the pan so that the bottom of the bowl is above the surface of the water. Whisk vigorously; the Zabaione will begin to absorb air fairly quickly. Continue whisking for a total of 4 minutes, until the Zabaione is very aerated and thickened. Pour into stemmed glasses, dust with a dash of cinnamon and serve immediately. Though not traditional, you may wish to serve the Zabaione cool: After whisking until thickened, continue whisking by hand, with a hand mixer set at medium speed, or in a heavy-duty mixer fitted with the whip, until the Zabaione is cool.
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Serving Size: 1 Serving (186g) | ||
Recipe Makes: 4 | ||
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Calories: 623 | ||
Calories from Fat: 325 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.1g | 48 % | |
Saturated Fat 13g | 65 % | |
Monounsaturated Fat 16g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 1678.2mg | 516 % | |
Sodium 65.3mg | 2 % | |
Potassium 149.4mg | 4 % | |
Total Carbohydrate 54.4g | 16 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 54.4g | ||
Protein 21.6g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 623
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