Recipes from the Internet

The 3-Ingredient Italian Dessert I Love to Make at Home

Reduce the heat to medium-low to bring to a gentle simmer. Set the bowl over the saucepan and whisk the egg yolk mixture continuously until it’s foamy, pale, very fluffy, and triple in volume, 6 to 10 minutes. It will continue to thicken off the heat. Don’t cook the zabaglione for too long, or it will curdle.

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