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Zabaione (sabayon)

Yield: 6 servings

Ingredients and directions for this recipe

30 g Egg
600 g Sugar
600 ml 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.

See also:
Previous recipe Zabaglione With Strawberries
Next recipe Zabaione Batardo Veneziano (mock Zabaione)

Or try one of these recipes:
Club Chicken Casserole
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