From Chefpedia
Revision as of 22:48, 12 February 2023 by George (talk | contribs) (1 revision imported)
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to navigation Jump to search

The expression: Zabaglione
General definition:
Italian custard made with egg yolks and wine beaten vigorously over hot water to form a rich, creamy dessert .
George Hill
Alternative definitions include: