5 Images
5 zabaglione recipes from the L.A. Times Test Kitchen
The Italian dessert is an elegant conclusion to dinner. It’s traditionally made with Marsala, but what’s stopping you from trying Port, rum or even a Belgian ale? Experiment. Enjoy! Click here for the recipe.
(Kirk McKoy / Los Angeles Times)Copyright © 2024, Los Angeles Times | Terms of Service | Privacy Policy | CA Notice of Collection | Do Not Sell or Share My Personal Information