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Zabaglione With Fresh Berries

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.2308
Energy (kCal)985.25
Carbohydrates (g)182.8375
Total fats (g)25.1231
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the egg yolks, sugar, and Marsala in a bowl. Whip together, using a hand-held balloon whisk, until thoroughly blended. Place the bowl over a pot of simmering water and heat, whisking constantly, until the mixture is thick, foamy and has reached 165 degrees F. | 2. Cool slightly and serve immediately or transfer the zabaglione to a container. Cover with plastic wrap placed directly on the surface to prevent a skin from forming. Zabaglione may be served warm or at room temperature. | 3. Serving Size: 1/2 cup zabaglione with 2/3 cup berries. | ---------------------------------------------------------------------------
    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 1/3 cup 268.66 67.1987 0.0 0.0
    marsala 1/3 cup - - - -
    blueberry 5 1/4 cups quartered 442.89 112.5873 5.7498 2.5641

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



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