3-Ingredient Zabaglione
Crunchy on top; soft, creamy and airy inside. Very few desserts combine all of these things, so I can promise you a very pleasant surprise if you dare to make it.
Ingredients
Check off what you already have.
Step by step
- 1
Separate the egg whites from the yolks.
- 2
Weigh the yolks to calculate how much sugar and port to add. The formula is [weight of the yolks] x3 /4. For example: 61 g x3 /4 = 46 g.
- 3
Put the yolks in a bowl, add the sugar and the port.
- 4
Set a pot of water on the stove to cook this preparation in a water bath (bain-marie).
- 5
Once the water is boiling, over low heat, set the bowl on top and stir constantly.
- 6
Keep stirring until you reach the consistency you want.
- 7
Serve in small ramekins.
- 8
Sprinkle sugar on top and flambé it with a kitchen torch for a nice crunchy crust (optional).
Nutrition
Serving: 1 serving (50 g)
- Calories
- 146 kcal
- Carbs
- 17.8 g
- Protein
- 3.2 g
- Fat
- 5.4 g
- Saturated fat
- 2 g
- Unsaturated fat
- 3.4 g
- Trans fat
- 0 g
- Cholesterol
- 217 mg
- Sodium
- 11 mg
- Sugar
- 16.3 g
- Fiber
- 0 g
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