Valentine’s Weekend: Grand Marnier Zabaglione
This is the first time ever I made zabaglione, or sabayon (French). I was looking around to see what I could do with my egg yolks after making meringues with the whites. I found an answer pretty quickly. And it is crazy delicious!
So it’s a hot dessert so it should be served immediately after prepared.
What we’ll need:
- 2 egg yolks
- 1 tbs sugar
- ½ tbs Grand Marnier
In a double boiler whisk together yolks and sugar until thickened like custard. Be careful about the boiling water touching the bowl you’re using as a double boiler, we don’t want the eggs to scramble! Mix in the Grand Marnier and serve in espresso cups.
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is it like hot egg nog?
It’s similar. More like a hot custard though.