Garnish:
None
How to make:
Separately BEAT egg white until stiff and frothy and yolk until this is as liquid as water, then pour into shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass.
| 1 fresh | Egg white |
| 1 fresh | Egg yolk |
| 1 1/2 fl oz | Warninks Advocaat liqueur |
| 1/2 fl oz | Rémy Martin 1738 Cognac |
| 1 fl oz | Marsala Superiore DOC secco wine |
| 3/4 fl oz | Lemon juice (freshly squeezed) |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Hazardous ingredients
This recipe contains a number of ingredients that are potentially hazardous if used incorrectly:
Review:
Like the dessert, this is sweet and rich with flavours of egg and fortified wine.
History:
Created by yours truly (Simon Difford) in 2003 and inspired by the classic Italian dessert, which incidentally derives its name from the Neapolitan dialect word 'zapillare', meaning 'to foam'.
Nutrition:
There are approximately 188 calories in one serving of Zabaglione Cocktail.
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