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    You are in: Home / Recipes / Zabaglione Recipe
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    Zabaglione

    Zabaglione. Photo by Chef*Lee

    1/3 Photos of Zabaglione

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    5 mins

    5 mins

    CindiJ's Note:

    Another wonderful recipe from my Aunt Peggy's The American Woman's Cook Book. There are several recipes already posted for Zabaglione but none like this one. Enjoy! *servings based on using as sauce.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Beat egg yolks with honey until thick and lemon colored in the top of a double boiler. Add wine gradually. While it heats, continue to use a rotary beater. Serve as drink or dessert sauce with a dash of cinnamon.

    Ratings & Reviews:

    • on July 22, 2009

      55

      This is perfect!!! It has a wonderful, thick, creamy consistency and the hint of cinnamon and honey sends it over the moon!! I used a prosecco wine and it had just the right amount of sweetness for me with the honey. This is a great sauce to use leftover egg yolks on and it tastes great with ladyfingers or fruit!! Thanks CindiJ!!

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Zabaglione

    Serving Size: 1 (45 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 128.2
     
    Calories from Fat 36
    28%
    Total Fat 4.0 g
    6%
    Saturated Fat 1.4 g
    7%
    Cholesterol 188.8 mg
    62%
    Sodium 9.8 mg
    0%
    Total Carbohydrate 14.5 g
    4%
    Dietary Fiber 0.0 g
    0%
    Sugars 13.3 g
    53%
    Protein 2.5 g
    5%

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