Zabaglione mousse
Instructions
Combine the egg yolks with sugar and marsala and cook for 5 minutes.
Add the isinglass soaked in cold water.
Mount the egg whites until foamy and aside from the cream.
When zabaglione is cold, add the egg yolk and cream and refrigerate for 1 hour.
Ingredients and dosing for 4 persons
- 2 eggs
- 100 g of sugar
- 50 cl of dry marsala wine
- 100 cl of whipping cream
- 1 sheet of isinglass