Zabaglione

From Chefpedia
Revision as of 07:22, 16 June 2011 by Chefpedia>GeorgeHill (1 revision)
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to navigation Jump to search

The expression: Zabaglione
General definition:
Italian custard made with egg yolks and wine beaten vigorously over hot water to form a rich, creamy dessert .
George Hill
Alternative definitions include:

Retrieved from "https://new.chefpedia.org/w/index.php?title=Zabaglione&oldid=3632"