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    You are in: Home / Recipes / Zabaglione Recipe
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    Zabaglione

    Average Rating:

    1 Total Reviews

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    • on July 22, 2009

      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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    Nutritional Facts for Zabaglione

    Serving Size: 1 (325 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 111.0
     
    Calories from Fat 33
    30%
    Total Fat 3.7 g
    5%
    Saturated Fat 1.3 g
    6%
    Cholesterol 174.8 mg
    58%
    Sodium 8.2 mg
    0%
    Total Carbohydrate 11.8 g
    3%
    Dietary Fiber 0.0 g
    0%
    Sugars 10.8 g
    43%
    Protein 2.2 g
    4%

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