How to Make Zabaglione cheekyricho cooking Italian Dessert ep.1,236 Its a Romantic , no added fat, grain, dairy, gluten, free dessert. Made in minutes, decadently luscious, light with a gorgeous mouth feel. Best eaten as soon as its made but is also nice to eat cold. We served it with some sun ripened fresh raw nectarines which cut through the incredible richness of the almost floral tasting cream egg custard Zabaglione. We hope you give it a try.
Ingredients:
4 egg yolks
3/4 cup sugar
3/4 cup Marsala (fortified sherry like wine)
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Special Thanks to Kevin Macleod