Food Network
Home > Recipes > Italian >
Zabaglione Recipe

Zabaglione

Tyler Florence

Recipe courtesy Tyler Florence and JoAnn Cianciulli

Show: Food 911Episode: Chicken Marsala Rocks!

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (5)

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

or Register to Review

Average Rating:

Total Reviews: 5

Showing 1-5 of 5

Sort by:

Newest

  • on December 24, 2011

    Flag

    the zabaglione was so liquid that I had to drink it like milk!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 20, 2010

    Flag

    Way too much wine. I plan on trying this again with a quarter of the recommended wine.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 18, 2007

    Flag

    I'd give the taste 5-star, it tastes great until it starts to separates (which is very soon, also make sure your bowl is heat proof... i think mine cracked =( Anyway, good recipe!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 14, 2007

    Flag

    Very good result

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 06, 2006

    Flag

    My boyfriend loves creme brulee, but I didn't have time to make it for tonight's dinner. This started as a substitute-- just as good and much easier! I served it with about 1 1/2 cups quartered strawberries that I let macerate with 1 Tbs sugar and a couple of twists of black pepper for about an hour so they got a little saucy. Delicious, and distinct, almost almond-y flavor from the Marsala. Do serve right away as soon as the custard cools.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Coupons For You

Food Network Food Network

© 2012 Television Food Network G.P. All rights reserved.