Don't cook the zabaglione for too long, or it will curdle. Transfer the bowl to the ice water bath and let stand, whisking the zabaglione occasionally, until cooled. Cover and refrigerate for ...

Zabaglione (or zabajone) is essentially an Italian version of egg-nog, crafted from sugar-infused egg yolks rigorously whipped over steam, later doused with liqueur. The roots of this recipe can ...

480 ml of moscato wine or substitute some of the amount with other forms of alcohol ie. whisky rum brandy. In a bowl whip the sugar and egg yolks until pale in colour. Add the moscato. Over a pan ...

Whisk the cream mixture into the sauce, 1 tablespoon at a time, until incorporated. Season the zabaglione with salt and keep warm. 3. In a large bowl, toss the asparagus with the olive oil and ...

Place the egg yolks, vanilla seeds and sugar into a heatproof bowl that will fit snugly on top of a saucepan which you will use to boil water. Whisk the ingredients until light and fluffy. Add the ...