Chef Umberto Creatini flavors his sauce with a Tuscan specialty called "shepherd's liqueur," which is not available here. Zabaglione is also delicious served on its own or as a sauce for fresh fruit.Plus: More Dessert Recipes and Tips

Uberto Creatini
October 1998

Gallery

Recipe Summary

Yield:
8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a stainless steel bowl, combine the egg yolks, Galliano and sugar. Set the bowl over a saucepan with 1 inch of gently simmering water and whisk constantly until the mixture is pale golden, thick and fluffy, about 4 minutes. Do not overcook or the eggs will scramble. Serve at once

    Advertisement
Advertisement
Advertisement