Zabaglione

The first time I made zabaglione at home was out of curiosity – I wanted to see if there really is a difference between the chosen wines and if the texture could be as airy as in Italian restaurants. Since then, I’ve repeated the recipe several times, especially when I needed a quick dessert made from ingredients I already had on hand. The airy texture and simple taste make zabaglione an option… EN: View full recipe: Zabaglione