Try this Zabaglione Sauce for Fresh Fruit Salad recipe, or contribute your own.
Suggest a better descriptionIn top of double boiler over simmering water, combine yolks with icing sugar. Using electric mixer, beat until foamy, about 1 minute. Gradually pour in wine, beating for about 5 minutes longer or until sauce doubles in volume and thickens; transfer to bowl. Stir in orange rind and liqueur if using. Beat egg whites until stiff glossy peaks form. Stir about one quarter into sauce; fold in remainder. Makes about 4 cups sauce. Formatted by Carole Walberg NOTES : Spoon this luxurious wine sauce over a selection of fresh fruit. Recipe by: Caroline Parry, Canadian Living Posted to MC-Recipe Digest by "Bob & Carole Walberg"
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Serving Size: 1 Serving (250g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 534 | ||
Calories from Fat: 327 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.3g | 48 % | |
Saturated Fat 13g | 65 % | |
Monounsaturated Fat 16g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 1678.2mg | 516 % | |
Sodium 229.8mg | 8 % | |
Potassium 311.5mg | 8 % | |
Total Carbohydrate 19.7g | 6 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 19.7g | ||
Protein 32.4g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 534
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