Zabaglione mousse

Zabaglione mousse
Zabaglione mousse 5 1 Stefano Moraschini


Combine the egg yolks with sugar and marsala and cook for 5 minutes.

Add the isinglass soaked in cold water.

Mount the egg whites until foamy and aside from the cream.

When zabaglione is cold, add the egg yolk and cream and refrigerate for 1 hour.

Zabaglione mousse

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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