Thank you for the kind words. Oh, I do hope you find some Solerno liqueur. I am just crazy about it. It has a fresh, modern taste that I adore. Combined with blood orange juice and Prosecco, it will make a wonderful New Year’s toasting drink. Over the years I have moved away from Marsala in Zabaglione myself, using it most often as a finish for sauteed mushrooms. Now that is indeed a leap from Zabaglione! Do you use Moscato in Zabaglione? I will have to give that a try. I am so pleased you stopped by. I so enjoy your site, and from your photographs it looks as though Bella Baita B&B is situated in one of the most gorgeous spots in the entire world. Your guests have a spectacular visit! Warmest wishes for a terrific New Year!

Oh give it a try. It really is well worth knowing how to make. However, don’t be discouraged if it is not perfect the first time. Where I went wrong at first was not overcooking it, but undercooking it. I was a bit timid. But after a few times, I became quite secure with the technique, and you will too. I often wind up eating it warm, never getting to the cooling step, much less folding in the whipped cream! Marsala is the traditional flavoring, but I really like the orange liqueurs – especially Solerno. Gran Marnier is pretty nice, to say the least. Once at a dinner for sixty I was in charge of the Zabaglione. Let me say it was an immense amount of egg yolks, quite a challenge, but it was wonderful. I used champagne and we served it over mixed berries. Give it a try. Happy New Year!

Thank you for the compliment. Actually pretty much everything looks wonderful in Dorothy Thorpe glassware! Her creations were de rigueur for any chic ’50′s American hostess. I still love it, and treasure it. I am pleased to hear the dessert caught your eye. It really is quick to make. In fact, I’d suggest giving it a go – just grab 4 egg yolks, 4 tablespoons each of granulated sugar and oh , say orange juice (or some liquor or wine if it is handy), and work it! You will be amazed at how it comes together. I wish you and yours a wonderful, happy and healthy New Year!

Those yolks are absolutely cooked, thoroughly and completely. But a tip – I hear you about fear of raw egg yolks. I will not consume them either. When I have a recipe that calls for them, I use Safest Choice Eggs from Davidson’s . Their eggs are pasteurized – heck of a terrific food innovation, I’d say. Now we can all enjoy mousse and so many other recipes that call for raw eggs. Thank you for stopping by The Front Burner. Buone feste!