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Zabaglione

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)13.481
Energy (kCal)493.948
Carbohydrates (g)58.1411
Total fats (g)22.559
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Beat the egg yolks and the sugar with a wire whisk until creamy. | 2. Place in the top of a water-filled (about 1. 5") double boiler, over high heat. | 3. Add the Marsala and continue to whip (don't stop whipping, or it will get lumpy!) until the zabaglione thickens- be careful not to overcook it, but you want it to be able to form soft peaks. | 4. (Alternately, if you have a gas stovetop and a round-bottomed copper bowl with a handle, you can beat it over the flame until cooked and frothy.) Pour into a parfait glass (they let it ooze over the rim at 13 Coins, like a volcanic eruption of wonderfully molten custard) and serve hot! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg yolk 5 273.7 3.0515 13.481 22.559
    sugar 4 tablespoons 220.248 55.0896 0.0 0.0
    marsala 1/2 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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