Intressant! Jag har vart å vänt med äggvitor å grädde också och nu för tiden skulle hag säga jag gör lite italiensk maräng å vänder ner. Men jag gillar dense så kanske det här receptet som e framtiden.
That pale, fluffy mix of sugar and eggs is called a Sabayon (in French). It is the same root, and method, of the classic Italian dessert, Zabaglione.👍🏻 I am an Englishman now living in your home country of Sweden. (Men min svenska är fortfarande mycket dålig!☹)
@@ChrisNilsonGorgott Hi, Chris. The sabayon is simply the whisked eggs and sugar as a base for many recipes (including cakes). Adding Marsala, as you mention, is what converts that base into a delicious Zabaglione. Incidentally the best Tiramisu I tasted was on my first visit to Stockholm in a restaurant, on Sturegatan, called Ciao Ciao Grande. I shall certainly give your recipe a go.
Nice, but you know desserts are not for me. Visited a very good Japanese resto in Bucharest tonight. The chef, a woman, and the cooks are all Japanese. We had miso ramen and curry pork katsu, Asahi beers and edamame beans, all very good, the interior felt Japanese. The name is Kanpai Shop. Ok, have good days Christian, kanpai!
Intressant! Jag har vart å vänt med äggvitor å grädde också och nu för tiden skulle hag säga jag gör lite italiensk maräng å vänder ner. Men jag gillar dense så kanske det här receptet som e framtiden.
Du får pröva och se Martin, jag hoppas du tycker den smakar 🤞 Tack för titten!
That pale, fluffy mix of sugar and eggs is called a Sabayon (in French). It is the same root, and method, of the classic Italian dessert, Zabaglione.👍🏻
I am an Englishman now living in your home country of Sweden. (Men min svenska är fortfarande mycket dålig!☹)
Hi Alan, thanks, I thought Sabayon was only with alcohol (normally Marsala in Italy), but everyday is a school day. Thanks!
@@ChrisNilsonGorgott Hi, Chris. The sabayon is simply the whisked eggs and sugar as a base for many recipes (including cakes). Adding Marsala, as you mention, is what converts that base into a delicious Zabaglione. Incidentally the best Tiramisu I tasted was on my first visit to Stockholm in a restaurant, on Sturegatan, called Ciao Ciao Grande. I shall certainly give your recipe a go.
Nice, but you know desserts are not for me. Visited a very good Japanese resto in Bucharest tonight. The chef, a woman, and the cooks are all Japanese. We had miso ramen and curry pork katsu, Asahi beers and edamame beans, all very good, the interior felt Japanese. The name is Kanpai Shop. Ok, have good days Christian, kanpai!
Sounds like a wholesome dinner 👍 Yes, next week will be more up your alley in terms of food 😊 Thanks as always for your support Micke!
Cam pe unde e?
@@liyako Floreasca - Strada George Călinescu 49. A bit pricey maybe, main dishes between 40-50 Lei, but good and genuine Japanese food.