Zabaglione

Note that sugar should be added gradually to eggs in double boiler and should be whisked not just stirred. Don't add the wine until sugar and eggs have a custard-like consistency or the alcoh...

Not quite as good as my trad. recipe. I disagree with mousie about the steps. I have always combined all the ingredients then put it over simmering water and whisked it until nice and fluffy. ...

Loved this! I incorporated a couple of suggestions from a couple of recipes along w/ Mousie's review. You need to whisk vigorously & don't allow the simmering water to touch the bottom of the cu...

I made this with amaretto because it was 8pm and Desperate Housewives was on in 1 hour. I was in a cooking mood but didn't have time to go to the store. All the same, this was splendid and i...

Follow the advice from Mousie reviewer and it will turn out perfectly. Thanks for the post (and the advice).

I haven't tried this yet, but I will and keep you posted. This looks very similar to the Norwegian eggedosis -- except for the Marsala and the cooking. I can't wait to try. To Mousie: The po...

This was excellent. I wouldn't change a thing. I have tried other recipes and this is the only one that passed my husband test. I served the custard over fresh strawberries as he has had in t...

I have served this over a spiced fruit compote (drained of fruit juices) and it is wonderful...if whisked continuously and for a good long time, it will thicken beautifully. The taste is like a...

Eughh! I followed the tips from mousie and it didn't get thick like I expected. And unfortunately, I somehow hoped that a recipe made mainly with egg yolks wouldn't actually taste like egg yolks...