Contents
show
Ingredients
- 6 piece Eggs
- 120 g Sugar
- 250 Milliliters White wine
- Camembert
- Pecorino
- Romano
- Saint Albray
Instructions
- Beat the ingredients with the whisk over the hot water bath for about 5 minutes until they are frothy and creamy, until the mass gains volume. Then remove the bowl from the water bath and continue beating for another 1-2 minutes to increase the stability. Pour the zabaione into champagne bowls and serve.
- Drape the cheeses in small portions on an oblong dessert plate. Dark grapes are suitable as a decoration. The dish is perfectly rounded off when an espresso is served.
Nutrition
Serving: 100gCalories: 180kcalCarbohydrates: 32.4gProtein: 0.1g