Don't cook the zabaglione for too long, or it will curdle. Transfer the bowl to the ice water bath and let stand, whisking the zabaglione occasionally, until cooled. Cover and refrigerate for ...

Zabaglione (or zabajone) is essentially an Italian version of egg-nog, crafted from sugar-infused egg yolks rigorously whipped over steam, later doused with liqueur. The roots of this recipe can ...

Place the egg yolks, vanilla seeds and sugar into a heatproof bowl that will fit snugly on top of a saucepan which you will use to boil water. Whisk the ingredients until light and fluffy. Add the ...