Semifreddo Allo Zabaglione – Zabaglione parfait


Eight egg yolks
1 cup sugar
1 pint whipped cream
10 oz. dry Marsala

How to make the Semifreddo Allo Zabaglione – Zabaglione parfait:

Beat the egg yolks with the sugar in a bowl. Add Marsala a tablespoon at a time. Place the saucepan over shallow heat or in a bain-marie and continue beating until the mixture becomes foamy. Pour it in a bowl and let cool. Fold in the whipped cream and pour the mixture into a mold lined with ladyfingers moistened with Marsala. Freeze for at least 5 hours and serve.

Serves 4

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at