zabaione (sabayon)
- Categories
- Masterchefs
- Italian
- Desserts
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| 30 grams | Egg |
| 600 grams | Sugar |
| 600 millilitres | Marsala wine |
Giuliano Gasali of the Grand Formosa Regent Hotel Taipei.
Beat eggs with sugar. Add marsala wine. Cook and stir sabayon sauce - don't stop stirring. Sabayon is ready when it starts boiling. Serve either hot or cold. Source: Given to share with the express permission of Chef de Cuisine
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