X Close
This site does not directly profile users.
We use technical cookies (PHPSESSION and COOKIECHOICE) that cannot be disabled but that do not store any personal information.
We display a visitor map by http://www.clustrmaps.com/, that could user cookies outside our control, and some advertisement banners managed by external agencies
. From this screenyou can enable and disable the usage of these services (you can always get this screen from the link at the bottom of every page):
  Clustermaps: on    Advertisment: on    Statistics: on
Since we use google search to index our site, some more cookies may be set by google. Please consult their policy

[OK. I'm happy with all cookies]   [Use only selected cookies]   [No, no cookies please]

Le ricette di Pierre

COPPE DI ZABAGLIONE

Ingredienti:

Dosi per 4:

4 tuorli d'uovo
4 cucchiai zucchero
marsala o vino bianco
1/2 l panna liquida

Sbattere i tuorli con lo zucchero e aggiungere il marsala. Cuocere a bagnomaria, mescolando sempre.

Quando il composto si sarà addensato, metterlo a raffreddare. Montare la panna e, senza zuccherarla, unirla allo zabaglione.

Dividere il composto in coppe individuali, disporle in frigorifero per qualche ora e servire con biscottini.

Provenienza: RAI Televideo 25/04/1994

Torna al menu