Zabaglione Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jul. 24, 2006
Eughh! I followed the tips from mousie and it didn't get thick like I expected. And unfortunately, I somehow hoped that a recipe made mainly with egg yolks wouldn't actually taste like egg yolks. Wrong!
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Cooking Level: Beginning

Living In: Erin, Ontario, Canada

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Reviewed: Jul. 1, 2006
Loved this! I incorporated a couple of suggestions from a couple of recipes along w/ Mousie's review. You need to whisk vigorously & don't allow the simmering water to touch the bottom of the custard pan. I did as Mousie suggested & allowed it to thicken before adding the wine (I used Muscat instead of Marsala) & the wine thinned it out quite a bit but it soon thickened right back up. I served it in vintage sherbet glasses & topped each w/ two beautiful, huge strawberries & sprinkled a little raw sugar over it all. Wsa beautiful & had an awesome flavor!
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Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA
Living In: Keller, Texas, USA

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Reviewed: Jan. 12, 2006
Always delicious and simple to make.
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Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA
Living In: Paducah, Kentucky, USA
Reviewed: Dec. 26, 2005
Follow the advice from Mousie reviewer and it will turn out perfectly. Thanks for the post (and the advice).
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Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA
Living In: Florissant, Missouri, USA

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Reviewed: Dec. 26, 2005
way too sweet... had the consistency and taste of marshmallow.
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Reviewed: Nov. 19, 2001
Note that sugar should be added gradually to eggs in double boiler and should be whisked not just stirred. Don't add the wine until sugar and eggs have a custard-like consistency or the alcohol will burn off by the time it's ready. It can also be served at room temperature.
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Cooking Level: Intermediate

Living In: New York, New York, USA

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