Zabaglione mousse is a delicate and flavorsome dessert. Originating from Italy, this dessert is made with eggs, sugar, dry Marsala wine, whipping cream, and gelatin. The soft and velvety texture of the zabaglione is made even lighter by the whipped cream. Perfect to enjoy as a dessert or for a special occasion.
Combine the egg yolks with sugar and Marsala and cook for 5 minutes
Add the gelatin previously soaked in cold water
Whip the egg whites and separately the cream
When the zabaglione is cold, fold in the egg whites and cream and refrigerate for 1 hour
Ciotole
Frusta
Italy
| Energy (kcal) | 274.61 |
| Carbohydrates (g) | 11.45 |
| of which Sugars (g) | 10.2 |
| Fat (g) | 21.83 |
| of which Saturates (g) | 12.71 |
| Protein (g) | 1.59 |
| Sale (g) | 0.02 |
