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Savannah Kroll
Zabaglione (dessert of egg yolks and wine)
A tasty Italian recipe. The vegetarian dessert contains the following ingredients: dry white wine or Spumante, granulated sugar, vanilla sugar, eggs (split (egg white is not used)), egg, Marsala and lemon juice.
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Ingredients
Directions
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In a large pan (where the batter fits), bring plenty of water to the boil.
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In other pan, bring wine with 100 g sugar and vanilla sugar to the boil.
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Put egg yolks and egg in batter and beat.
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Take a pan with wine mixture of fire and add Marsala.
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Mix the wine mixture for about 10 minutes until it has lukewarm and add it to eggs with whiskers.
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Place the broth on the pan with boiling water (au bain marie), reduce the heat and mix with a whisk in a whisker for 5 to 8 minutes and let it bind to a lumpy, yet pourable sauce (do not boil).
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Take the jug bowl with the tied zabaglione and continue to beat for approx.
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1 min.
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Wipe the edges of wine glasses with lemon juice and 'dope' in the rest of the sugar.
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Then pour zabaglione into four glasses and serve immediately..
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Nutrition
210Calories
Sodium0% DV1.115mg
Fat12% DV8g
Protein10% DV5g
Carbs10% DV30g
Fiber4% DV1g
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