Marsala for zabaione (or zabaglione) can be either dry or sweet. In Italy I think we use more often the dry one because it is the one used in meat recipes, so it is more common to have an opened bottle at home.
The addition of lemon juice is a variant that I’ve never heard of.
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I LOVE zabaglione
Marsala for zabaione (or zabaglione) can be either dry or sweet. In Italy I think we use more often the dry one because it is the one used in meat recipes, so it is more common to have an opened bottle at home.
The addition of lemon juice is a variant that I’ve never heard of.