5 zabaglione recipes from the L.A. Times Test Kitchen
The Italian dessert is an elegant conclusion to dinner. It’s traditionally made with Marsala, but what’s stopping you from trying Port, rum or even a Belgian ale? Experiment. Enjoy! Click here for the recipe.
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Serve it warm by itself in a beautiful wine glass, or freeze it and serve it like ice cream. Flavor it with wine or beer, or use your imagination. Zabaglione comes together in minutes and makes for a perfect dessert!
