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KmforestlakeMN
Zabaglione with raspberries
Italian dessert: zabaglione with raspberries.
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Ingredients
Directions
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Grate the yellow skin of the lemon. Split the eggs, put the egg yolks in a refractory bowl that fits exactly in a pan. The protein is not used.
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Beat the egg yolks with the cane sugar, lemon zest and marsala in the refractory bowl for 5 minutes with a mixer.
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Bring a large pan with a low water to the boil. Hold the water against the boil and place the bowl on the pan.
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Beat the mixture for 5 minutes to a warm, airy custard. If the cream binds, at about 73 ºC, it is warm enough.
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Divide the raspberries over 4 deep plates and pour the zabaglione over it. Serve immediately. Yummy! .
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Nutrition
240Calories
Sodium5% DV125mg
Fat11% DV7g
Protein22% DV11g
Carbs9% DV28g
Fiber4% DV1g
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