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A dessert dish that originated in Italy, which is prepared with egg yolks, sugar, and marsala wine. The ingredients are beaten together over very low heat in a double boiler until the egg yolks are cooked and the mixture thickens. The egg yolks must not be overcooked or they may scramble. The completed dish is served immediately after it is cooked and is a cross between a custard and a thick sauce. It is often used as an accompaniment for cookies or fruit or served with berries and a whipped topping. It is also known as zabaione.
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Zabaglione term - Related Content |
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