Z is for Zabaglione (Limoncello Zabaglione)

[a_boleyn]

I haven't done one of these alphabet posts in a while and, in honour of the coming New Year, I decided to jump to the end of the alphabet and make the classic Italian egg yolk custard dessert, "Zabaglione". In France, the dessert is called "Sabayon"Instead of using the traditional fortified wine, Marsala, I substituted my home-made Limoncello. For

Comments

[anonymous]

I have never made zabaglione, but I love this elegant and delicious sweet treat... Yours looks so tempting, I start regretting I haven't made it for Christmas party. Sissi (http://www.withaglass.com)

[a_boleyn]

Thank you. I'd like to make it again with Marsala ... and cook it less so it's more 'soupy'.

[iulia_linnea]

This looks reasonably easy to prepare (and delicious)!

[a_boleyn]

I hope you give it a try.