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It’s easy to whip up zabaglione without a recipe. You can serve it with any fruit, and the recipe can be customized for whatever wine or liquor you have on hand. The traditional ratio is to use a half eggshell of white sugar and wine for every egg yolk, which equates to about four teaspoons each.
It’s the ultimate no-bake dessert. All you need is a pot of boiling water and a whisk to pull it off, and it’s ready in less than ten minutes. What Is Zabaglione? Zabaglione is the Italian version of sabayon, a custardy dessert sauce made with egg yolks, sugar and wine.
There are as many variations on zabaglione, the boozy Italian custard sauce, as there are ways to enjoy it. The dead-simple recipe—in which egg yolks, sugar, and wine are beaten vigorously over low heat to create a sweet dessert—can be made with any wine you like, depending on what you plan to pair it with.
In Piedmont, where zabaglione originated, it is often made with bubbly Moscato D'Asti, or Brachetto D'Acqui. It is important to be familiar with the flavor of whatever wine you choose.