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Seriously Italian: Zabaione, My Way

Serious Eats Gina DePalma 12 comments

After over a decade at Babbo, I've made a helluva lot of zabaione. Enough to fill Fiat Cinquecento, I'd say, and I never grow tired of it. Zabaione, or its alternate spelling of Zabaglione, is a marvel of a dessert—with... More

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