This will work with any sweet dessert wine, such as late harvest Riesling, Beaumes de Venise, moscato, dry or sweet sherry, Tokaj, Barzac, or Montbazillac, although there are lots of others. (Avoid port, which will tint the zabaglione a color you might not find it as appealing as a clearer wine.) The good thing is that many dessert wines come in half-bottle sizes, so you don’t need to pull the cork on a large bottle. Sparkling wine, such as Champagne, cava, or prosecco can also be used. The alcohol keeps the sabayon from freezing too hard once frozen, and is necessary.
Frozen zabaglione is lovely garnished with sugared berries, peaches or nectarines, or a compote of stewed plums. In the winter, it’s a good match with poached pears. To add a little crunch, crumble some amaretti cookies over the top or add a few toasted sliced almonds.
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|Serving Size: 1 serving (306g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 731 (75%)|
|Amt Per Serving||% DV|
|Total Fat 81.2g||108 %|
|Saturated Fat 29.2g||146 %|
|Monounsaturated Fat 35.9g|
|Polyunsanturated Fat 12.9g|
|Cholesterol 3776mg||1162 %|
|Sodium 146.9mg||5 %|
|Potassium 333.5mg||9 %|
|Total Carbohydrate 11g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 11g|
|Protein 48.5g||69 %|
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Calories per serving: 970
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