Zabaglione
Is there anything I can add to thicken zabaglione? I use 1/3 sugar,1/3 marsala wine, 5 egg yolks and a tsp of vanilla. Cook over a dbl boiler beating for 12 min. Then chill in ice bath. And the custard is still too thin. Any suggestions?
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Zabaglione
Rouxbe Staff
RE: Zabaglione
Oops!...seems as though you may have started two threads on this Bill. Check out Joe's answer to the first one here. Cheers!
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