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I had never had zabaglione or sabayon and I had made an angel food cake the day before so I had a bunch of yolks to use. I need to practice this and research how it should turn out. I used a prosecco and this really created a foamy consistency along with my whipping. I was thinking that 12 TBSP of the wine was a lot so I am going to try another recipe and research. My mixture was 140 degrees pretty soon after I added the wine and I think that even though it had reached proper temperature, I should have kept whipping to reach proper consistency. Regardless of my inexperience with making this dish, it was delicious with the ladyfingers and I will keep practicing!! Thanks for the recipe!! UPDATE: I tried another zabaglione recipe and it called for 2 TBSP wine for 4 yolks so I wonder if there are different consistencies to this dessert because this one was foamy and my next one was thicker and creamier. Still delicious and will keep practicing!!

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Chef*Lee July 22, 2009
Zabaglione