Grappa Zabaglione – a delicious recipe with egg yolks, sugar, grappa, white wine, heavy cream, fresh strawberries. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Bring three cups of water to a boil in a three-quart double boiler.
2
Beat the yolks with the sugar off the heat in the top of the double boiler until the mixture is thickened and light lemon color.
3
Reduce the heat and let the water come to a simmer.
4
Place the bowl snuggly over the simmering water and whisk until the mixture becomes foamy and thickens, about 10 minutes.
5
Gradually whisk the grappa and white wine into the mixture, whisking constantly until the mixture puffs and coats the back of a spoon.
6
Whisk the zabaglione over an ice-water bath until completely cool.
7
Cover and refrigerate until chilled.
8
When ready to serve, whip the cream and fold it into the zabaglione.
9
Spoon the zabaglione over fresh berries.
533
kcal
Calories
36
g
Fat
32
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 6 egg yolks, 1/2 cup sugar, 1/4 cup grappa (see note), 1/2 cup dry white wine, and more.
Yes, Grappa Zabaglione falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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