Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
299
Calories
9g
Protein
12g
Fat
36g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 Egg Yolks
- 2/3 Cup Sugar
- 3/4 Cup Marsala Wine
- Greated Rind Of 1/2 Lemon
- 1/8 Teaspoon Cinnamon
- 1/4 Teaspoon Vanilla Extract
- 5 Teaspoons Preserved Ginger -- finely chopped
- 3/4 Cup Heavy Cream -- whipped
- Fresh Raspberries
Directions
1
Beat the egg yolks and sugar in the top of a double boiler until light and frothy.
2
Add wine, lemon rind, cinnamon and vanilla. Place container over hot, not boiling, water and continue beating.
3
As soon as the zabaglione increases in volume and is light and even in texture, remove it from the heat and continue stirring until it cools.
4
Add ginger and gently fold in the whipped cream.
5
Chill and serve chilled with raspberries and more slightly sweetened cream.
Recipe sourced from
fandom