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Examples of zabaglione
zabaglione
Wine on the side and zabaglione for dessert make the meal memorable for guests.
From the stltoday.com
Brush each pear with some of the syrup and place in the centre of the zabaglione.
From the expressandstar.com
In posh restaurants, zabaglione used to be made in front of you at the table.
From the independent.co.uk
Perhaps like a very rich mousse or zabaglione, it is best taken in spoonfuls.
From the economist.com
Make a zabaglione as you normally would, with the liquor or flavor of your choosing.
From the sacbee.com
ZabaglioneWhen I was growing up, one of the few dishes my dad cooked was zabaglione.
From the guardian.co.uk
Holiday specials include capon with polenta and house-made panettone with zabaglione.
From the bloomberg.com
Divide the zabaglione equally between four dessert plates or shallow bowls.
From the expressandstar.com
Most recipes from the booted country blend mascarpone with zabaglione, an eggy custard.
From the dailyherald.com
- Light foamy custard-like dessert served hot or chilled
- Zabaione (written also sabayon, zabajone, zablaiogne ; or zabaglione), is an Italian dessert made with egg yolks, sugar, a sweet wine (usually Marsala wine, but in the original formula Moscato d'Asti), and sometimes whole eggs. ...
- Legan chess is a chess variant invented by L. Legan in 1913. It differs from standard chess by starting position as well as by pawn movements.
- A custard-like dessert made with egg yolks, sugar and Marsala wine; eggnog
- A whipped custard made with egg yolks and sugar gradually diluted over heat with Marsala or other wine, fruit juice, or liqueur.
- An Italian dessert made from egg yolks, wine, and sugar. Zabaglione is beaten over simmering water, which cooks the egg yolks and makes a light and foamy custard.
- (Italian) Dessert consisting of egg yolks, white wine or Marsala and sugar, which are whisked together in the top of a double boiler over boiling water until thick and foamy.
- A soft warm custard of eggs and Marsala wine served in tall glasses and eaten with a spoon.
- Also called sabayon (sa-by-ON) ; a sauce that is too delicate to be made ahead of time and held. It is a fragile foam of egg yolks, sugar, and Marsala wine.
