Zabaglione Recipe

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Zabaglione
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Ingredients:

Directions:

  1. Place ingredients in a 2-quart pot (copper is nice but not essential). If you want to duplicate Cesare's paiolo, which is a pot with a rounded bottom, use a copper or stainless-steel bowl, holding the edge with a pot holder.
  2. Beat ingredients with a hand mixer at high speed until foamy. Place over medium heat and continue beating. The mixture will thicken and increase greatly in volume. When mixture feels warm, remove the pot from heat. Continue beating, periodically placing the pot back over heat and quickly removing the pot again once the mixture is warm. Do not overheat it or you will curdle the eggs. Practice makes perfect. When ready, the zabaglione will be thick, foamy, and warm — but not hot — to the touch.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 90.42 Kcal (379 kJ)
Calories from fat 33.75 Kcal
% Daily Value*
Total Fat 3.75g 6%
Cholesterol 139.5mg 47%
Sodium 53.37mg 2%
Potassium 51.87mg 1%
Total Carbs 8.63g 3%
Sugars 7.65g 31%
Protein 4.88g 10%
Iron 0.8mg 4%
Calcium 21.1mg 2%
Amount Per 100 g
Calories 165.61 Kcal (693 kJ)
Calories from fat 61.81 Kcal
% Daily Value*
Total Fat 6.87g 6%
Cholesterol 255.49mg 47%
Sodium 97.75mg 2%
Potassium 95mg 1%
Total Carbs 15.81g 3%
Sugars 14.01g 31%
Protein 8.93g 10%
Iron 1.4mg 4%
Calcium 38.6mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.1
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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