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SEPTIEMBRE 30
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Zabaglioni


During the invasion of Alessandria, a chef met a dessert called zabaglione or Zabaione, which was an elegant way to take the Marsala wine, emulsified with egg yolk to make a creamy layer of foam.

Elegant and delicious foam that was all the rage in Paris and the French style Escoffier renamed it Sabayon, which is known as French haute cuisine.

Ingredients:
  • 3 1/2 cup superfine sugar
  • 2/3 cup Marsala
  • Sherry 5 yolks
Preparation:
  • Beat the egg yolks with the superfine sugar until the mixture thickens and is pale and has doubled in volume.
  • Pour the mixture into a saucepan and gently placed over boiling water.
  • Add the Marsala and whisk again.
  • Pour the mixture into individual cups and serve hot.


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