Zabaglione cream with whipped cream is a delicious Italian sweet cream, made by mixing egg yolks, granulated sugar, powdered sugar, and dry Marsala wine. It is served with a light whipped cream. This cream originates from Northern Italy and is one of the most classic desserts of Italian tradition.
Beat the egg yolks with the granulated sugar to obtain a fluffy and slightly whitened mixture, gradually add the Marsala while continuing to beat, and place in a double boiler
Continue stirring until it begins to thicken without boiling
Remove from heat and let cool
Gently fold in the plain or sweetened whipped cream with a little powdered sugar
Serve the cream with cookies as desired
Whisk
Bowl
Double Boiler
Italia
| Energy (kcal) | 321.48 |
| Carbohydrates (g) | 27 |
| of which Sugars (g) | 27 |
| Fat (g) | 20.93 |
| of which Saturates (g) | 11.19 |
| Protein (g) | 3.33 |
| Sale (g) | 0.02 |
