Meringue with zabaglione and strawberries (Meringa con zabaglione e fragole) from Gennaro: Slow Cook Italian (page 150) by Gennaro Contaldo

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Pamsy on May 30, 2019

    The idea of this recipe is good and I don't think you need to stick to strawberries, raspberries or peaches would be fine. However, there are far better zabaglione recipes, this one thickens up too much when cool. In future I would use Sauce Sabayon from Delia''s Complete Cookery Course p448. Always good to have a recipe that uses both the whites and yolks of eggs. UPDATE Aug2025...after checking other Zab recipes, GC uses one third of the alcohol.....no wonder the custard is so thick and doesn't foam!!

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