Zabaglione soufflé (Soufflé con zabaione) from The Silver Spoon (page 1043) by Phaidon Press Editors and The Silver Spoon Kitchen

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

  • Eat Your Books

    Can substitute dry white wine or sparkling wine for Marsala wine.

  • peaceoutdesign on October 21, 2021

    This had too much sugar for me so I would reduce it by a tablespoon. The recipe states to remove from the heat once it starts to rise but continue until it has a least doubled in size and all eggs are incorporated to a thick, light, and foamy custard. The technique I prefer is in The Good Cook, Sauces, pg 69 and 167. Even better is the recipe inThe Farm Cooking School.

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