Cold Zabaglione
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Cold Zabaglione
Last updated 6/12/2012 1:17:23 AM. Recipe ID 47733. Report a problem with this recipe.
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      Title: Cold zabaglione
 Categories: Dessert
      Yield: 6 Servings
      6    Egg yolks
    3/4 c  Sugar
      1 c  Marsala
    1/2    Lemon; grated rind of
      1 ts Cinnamon
      3 dr Vanilla extract; more or
      1 c  Heavy cream
  Zabaglione is a wonderful Italian
  sweet dish! The classic preparation always involves Marsala, a red
  wine. It is eaten warm in the Italian countryside for breakfast (more
  simple preparation) or served chilled for dessert, which is generally
  how it is seen in America.  Here is a copy of a dessert preparation
  from Claudia Roden's 1990 book, "The Good Food of Italy, Region by
  Region." She got this recipe from the Ristorante 12 Apostoli in
  Verona, in the Venice area.
  Put all of the ingredients except the cream in the top of a double
  broiler or in a bowl placed in a pan of boiling water and beat
  vigorously until the mixture is frothy. Then put directly on the heat
  and beat constantly until the mixture is thick and creamy. Take off
  the heat and let cool. Beat the cream until stiff and fold into the
  egg mixture. Pour into a bowl or wineglasses and serve chilled with
  There are many variations of this.  As you mentioned, the restaurant
  in which you ate used amaretto and strawberries.

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Recipe ID 47733 (Apr 03, 2005)

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