Zabaglione Cocktail

Difford's Guide
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Serve in a

Martini glass

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)
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Hazardous ingredients

This recipe contains a number of ingredients that are potentially hazardous if used incorrectly:

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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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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
Buy direct from
Difford's Guide
Easy Jigger
Easy Jigger
£8.55 £8.55 exc VAT

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