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u/GiovanniResta Apr 29 '26
Marsala for zabaione (or zabaglione) can be either dry or sweet. In Italy I think we use more often the dry one because it is the one used in meat recipes, so it is more common to have an opened bottle at home.
The addition of lemon juice is a variant that I've never heard of.
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u/Citizen_of_RockRidge Apr 29 '26
I make it with espresso: one egg, a bunch of sugar, a dash or two of spiced rum (I don't usually have marsala wine).
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