Zabaglione bavarian

Zabaglione bavarian
Zabaglione bavarian 5 1 Stefano Moraschini


Place the isinglass to soften in cold water and then beat in a small saucepan with a wooden spoon the egg yolks with sugar until they become foamy.

Pour the marsala, little by little, and place the bowl in a Bain-Marie: let Cook the zabaglione then until will begin to swell, stirring constantly with a wooden spoon.

Remove the Pan from heat and let cool the zabaglione.

Add whipped cream, stirring gently.

put the mixture into a fluted mold and let it freeze in the fridge for about 2 hours.

When serving dip the mold briefly in boiling water, then turn the cake on a serving platter.

Zabaglione bavarian

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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