Mixed berry zabaglione (via Rufus’ Food and Spirits Guide)

Mixed berry zabaglione My wife is taking a break from all the egg whites and whipping up something different. We’ve had lots of leftover egg yolks lately from making so many macaroons. I’ve always found that using up egg yolks requires a little more imagination than egg whites. (Ever tried an egg yolk omelet? I rest my case.) One easy option – zabaglione. The Italian custard uses just three ingredients: Marsala (if the recipe says white wine, disregard that), egg yolk … Read More

via Rufus’ Food and Spirits Guide

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This entry was posted in Cooking, Cuisine, Dessert, Eating, Food, Recipes. Bookmark the permalink.

3 Responses to Mixed berry zabaglione (via Rufus’ Food and Spirits Guide)

  1. Thanks so much for sharing this! I love visiting your site, although that picture above still gives me olive oil envy.

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