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?
Introduce yourself, discuss the site and it's features or make a wish for things we can do to help you cook better