Zabaglione

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The flavor of the Marsala is far too overpowering. I used 1/4 cup and still found it to be far too dominant a component in the dessert. Maybe you need to use a $25+ bottle of Marsala. Next time I will use 1/5th of a cup of Italian Moscato or a white port and 1/5th a cup of heavy cream.

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Awesome!! I didnt have Marsala so I used Kaluha...very tasty and very easy to make!!

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First, one reviewer called in Sabayon, this is the French word for the same dessert as Italian Zabaglione. I have made Zabaglione many times in a copper Zabaglione (bowl shaped pan with a whisk, Alton's recipe sounds so much easier using the electric mixer. The only thing I would caution people is to keep the water at a low simmer and not rush finishing the dessert,Continue beating until it is thick and creamy. If the dessert is completed too quickly,enough alcohol will not "burn off" and it will taste too strong ! Bev Cooks

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This dessert is simple, classy, and insanely delicious. You just don't have an excuse not to make it. I've served recipe this almost a dozen times -- even to my teetotaler Baptist relatives. I've even used it as a substitute for pudding when I make peach or banana pudding. You don't actually have to use marsala for this to be fabulous; our favorite substitution is chardonnay fortified with a little vanilla -- just use whatever wine you enjoy. I make an AA-friendly version with vanilla extract (minimal alcohol and lemonade. The chemistry works, and you still get that great texture and delicate flavor you expect from sabayon.

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WOW!! It was quick and easy.I did not have Marsala .I used dry vermouth .I will have to try it again with the Marsala.

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the wine flavor was too strong. I don't like Marsala wine either. I like Alton's instructions!! Using a mixer beat whisking!

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This was just as good as my favorite Italian restaurant makes. Would definately make again.

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I love the flavor of this. Making it- I was a little unsure. I wanted to try it out..see if it would taste eggy or not. It doesn't taste eggy at all. it is sweet and a nice treat. Reminds me of pudding.

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Not sure why this is rated an "intermediate" recipe. If you can separate eggs, operate the speed setting on a hand mixer, and turn on a stove, then you can make this. The result is foamy, delicious goodness that makes a perfect topping for...well...just about anything. Might even try it on french fries. Just kidding about that last part. Try it with fresh berries and you can't go wrong.