Reason #29657 from not throwing recipes away: video clip for thick zabaglione

M

marilynfl

Moderator
The zabaglione for my tiramisu was always a bit thin until I watched this video. Not sure why...maybe it's her cool-down method--but after watching this clip many years ago, I learned to cook it longer and ice it down until thick and cold. Only then do I add the mascarpone. This video is the secret to my lemon tiramisu cake.

I write this because a month or so back I searched online for what felt like forever trying to find this clip, but had no luck. This morning I was cautiously deleting some old recipe files and here it be.

The recipe hoarder in me is gloating right now.

 
Here are the proportions for the zabaglione

Zabaglione
6 egg yolks
1/3 C sugar
1/3 C liquor or sweet wine (I use homemade Limóncello)

 
Thanks for catching that, oli. It was there, but the Internet hiccupped when I saved an edit.

Lost all my text, so I put it back, but forgot the link.
Happily I just had to go back to my Hoard Files to find it again.

 
I hate my computer key board, it requires positive pressure to get all the letters, sorry

 
Have you considered getting another (cheap!) one.If you were close I'd give you one of ours!! I hate

when a key doesn't respond. ;o(

 
I wish I could replace the board, but its built in to the laptop.

I guess our previous comp. had easier keys and it taking a while to build up finger muscles.

 
You must log in or register to reply here.
Back
Top