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    Kitchen Dictionary: zabaglione

    Pronounced: zah-bahl-YOH-nay

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    A light Italian dessert made by whisking together egg yolks, wine (typically Marsala) and sugar over a double boiler so the yolks cook as they thicken into a light foamy custard. The warm froth can be served by itself or a s a sauce over cake, fruit, ice cream or pastry.

    Ethnicity: Italian Ingredient

    Season: available year-round

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    Nutrition Facts

    Calculated for 1
    Amount Per Serving %DV
    Calories 0
    Calories from Fat (%)
    Total Fat 0.0g %
    Saturated Fat 0.0g %
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.0g
    Trans Fat 0.0g
    Cholesterol 0mg %
    Sodium 0mg %
    Potassium 0mg %
    Total Carbohydrate 0.0g %
    Dietary Fiber 0.0g %
    Sugars 0.0g
    Protein 0.0g %

    How is this calculated?

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