+
0 (0)

Category: Desserts

Beer zabaglione

Beer zabaglione
Anne Cusack / Los Angeles Times

Whisk some egg yolks with a little sugar until they take on a bright, velvety sheen, then drizzle in a little wine. Place the bowl over gently simmering water and keep beating, and in just minutes you have a light ... Read more

Total time: About 15 minutes | Serves 4
  • 4 egg yolks
  • 6 tablespoons sugar, more or less as desired
  • 1/2 cup Belgian ale, or another blonde or golden ale

Step 1In a large bowl, whisk together the egg yolks and sugar until combined and frothy. Whisk in the beer.

Step 2Set the bowl over a large pot of simmering water, making sure the bottom of the bowl does not touch the water. Continue to whisk until the mixture increases in volume and thickens to a thick, foamy cream, easily coating the back of a spoon. The final consistency should be similar to that of a very thick hollandaise.

Step 3Remove from heat and serve immediately. This makes about 2 cups of zabaglione.

Each serving:
139 calories; 3 grams protein; 21 grams carbohydrates; 0 fiber; 5 grams fat; 2 grams saturated fat; 210 mg. cholesterol; 19 grams sugar; 11 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Desserts
The Dutch Frontier's lemon cheesecake
Mini double-crust apple pies
Cinnamon nectarine cake
Almond Rochers