Zabaglione #5

Ready in 1h

Try this Zabaglione #5 recipe, or contribute your own.


1 1/2 c Heavy whipping cream
1 c sweet Marsala wine
1 pt Strawberries; or blueberries
1/2 c Dry white wine
9 Egg yolks
1/2 tb Sugar

Original recipe makes 6



1. Put first four ingredients in a double boiler over gentle simmering water and whisk for 5 minutes, or until the sauce is frothy and thick enough to leave a ribbon trail. Let cool slightly. 2. Whip the heavy cream in a copper bowl or electric mixer to stiff peaks. 3. Working over a bowl of ice, fold the whipped cream into the egg mixture and gently spoon it into serving dishes. Garnish with fresh berries. Do not overcook the sauce or it will curdle. Refrigerate it until ready to serve. This frothy Italian egg desert has a curious history. It is named for Marechal Balione, who defended Florence against the Castracani in the 15th century. Reduced to eggs and brandy (the enemy having captured the provision wagon) the Marshals chef invented a dessert, which he called zuppa baglioni-Baglionis soup. IL TULIPANO 11052 BISCAYNE BLVD. MIAMI WINE: ASTI SPUMANTE From the . Downloaded from G Internet, G Internet.

Verified by stevemur
Alert editor   
Calories Per Serving: 904 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Zabaglione #5. Be the first to review it!

Rating (optional):

sign in to add your comment

Learn more

Get seasonal ideas by email


There are no reviews yet. Be the first!

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free