Marsala, a Sicilian fortified wine, is traditionally used to flavor zabagli ...

If you can't find Italian Moscato, substitute Essencia, the Muscat-based de ...

This surprisingly rich-tasting custard has much less fat than the classic v ...

Haroset Cake With Zabaglione Sauce

Haroset is a fruit-and-wine concoction eaten during the Passover Seder and ...

4 egg yolks ¼ cup granulated sugar ...

Pizzarelle 3 large eggs, separated ~ ...

¼ cup plus 2 tsp. dry Marsala 2 Tbsp. s ...

1 cup whole milk ⅔ cup sugar ...

Sabayon/zabaglione

Medjools are the most prized of all dates, and their firm, meaty texture is ...

In this elegant dessert, warm Grand Marnier-spiked custard is spooned over ...

A classic Italian dessert custard is turned into a delicious frozen treat i ...

Sabayon Egg Foam Sauce Or Zabaglione

Saint Pasquale de Baylon (1540-1592) from Turin, Italy is the Saint Protect ...

An indulgent but refreshing Italian-style dessert

Strawberry Zabaglione

Zabaglione with English twist

Italian zabaglione is lovely rippled with a few crushed berries for a quick ...

Paul Bloxham cooks the most traditional of Italian desserts with a tropical ...

Matthew Fort whisks up egg yolks with cider vinegar and apple juice to make ...

Catherine Fulvio accompanies Italy’s famous marsala custard with cri ...

Theo Randall serves a famous Italian dessert with fragrant pears and crunch ...

Alan Coxon partners a glorious gooseberry charlotte with light and fluffy c ...