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Reviewed Lemon Sabayon with Fresh Wild Berries

Feb 14, 2011 in Food Network Community Toolbox on

I altered this recipe in three key points. Substituted another dessert wine, Muscato D'Oro (Robert Mondavi) for the marsala, substituted 1/2 cup powdered sugar for the brown sugar and I served this chilled. The key point to everything is WHISK WHISK WHISK and to not let the water in the double boiler get too hot. If it is simmering, your mixture...

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