Such excellent tips and explanations, especially for someone like me who has never made zabaglione.ReplyDeleteMandiraOctober 4, 2008 at 11:23:00 PM GMT+2delicious and beautiful pics too Meeta, I love the brandied plums!ReplyDeleteEeshaniOctober 5, 2008 at 12:37:00 AM GMT+2I used to live close to this fabulous trattoria in Rome, and they had the most incredible zabaione.