top of page

Zabaione

(by Tracy Ann Chapel)


1 egg yolk

1 T. sugar

2 T. Marsala or dry white wine

dash of vanilla or any liqueur

grated orange or lemon rind

Place the egg yolk, sugar, and wine in the top of a double boiler over boiling water.

Whisk until thoroughly blended.

Continue beating over boiling water until thick and fluffy.

(Be careful to not let the water in the double boiler touch the bottom of the pan containing the mixture.)

Serve either hot or cold, flavored if you like with either vanilla or liqueur.

Garnish with grated orange or lemon rind.

Serves 1. Can be doubled or tripled.


(Read Let Me Show You, the story that accompanies this recipe.)

Recent Posts

See All

Mom's Rice Pudding

(by Terri Sutton) rice (whatever you have) evaporated milk (enough to cover the rice and then a little more) sugar (sweet enough to know you’re eating a dessert) melted butter (to freshen up the lefto

Comforting Carrots

(by Brigit Binns) 1 1/2 c. chicken or vegetable stock, preferably homemade 3/4 c. full-bodied white wine or vermouth 2 t. raw or turbinado sugar 1 sprig fresh tarragon or 1 piece peeled fresh ginger,

Lemon Curd

(by Lisa S. Greene) (adapted from Melissa Clark of The New York Times) 1 stick unsalted butter 2 t. finely grated lemon zest 1 c. freshly squeezed lemon juice (from 4 - 6 lemons) 3/4 - 1 c. granulated

bottom of page