QUICK FACTS
PREPARATION TIME
4 min (for 4 serves)
COOKING TIME
5 min (for 4 serves)
SUMMARY
This Italian dessert is also called zabaglione. Its quick to make and is usually served warm, though it can be served cold, or as a sauce, or even frozen.
INGREDIENTS
3.00 egg (42 g)
Eggyolks, large
30 g
Splenda, powdered
60 g
Dry Sherry
0.50 shake (0 g)
Salt, iodised
METHOD
- Place the eggyolks, splenda, wine and salt in the double broiler set over gently boiling water.
- Beat constantly with a wire whisk or an electric beater at medium speed until the custard mounds slightly when dropped from the whisk. Do not overcook or the custard will curdle.
- Remove from the hot water immediately, and spoon the custard into 4 wineglasses or dessert dishes.
- Serve at once.
NUTRITIONAL PANEL
Per Serve
Energy:
637.7 kJ (152.4 kcal)
Protein:
3.3 g
Total Fat:
5.9 g
-Saturated:
2.0 g
-Mono-Unsaturated:
2.1 g
-Poly-Unsaturated:
0.7 g
Total Carbs:
14.4 g
-Complex Carbs:
0.0 g
-Sugar:
4.5 g
Fibre:
0.0 g
Water:
36.4 mL
Alcohol:
4.2 g
Cholesterol:
220.5 mg
