Zabaione à la parmesan

16 Mar


  • ½ cup Marsala wine, dry
  • ¼ cup Rum
  • 6 egg yolks
  • 4 oz granulated sugar


In a saucepan, mix together egg yolks, sugar, Marsala and rum. Place the pan on the heat and start to cook, stirring without over-whisking.

Boil for a few minutes, so that the zabaione is firm but not foaming. Serve hot or warm.

(A variant uses white wine instead of the Marsala and rum)


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Posted by on March 16, 2015 in Uncategorized



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