The zabaglione is great to use alone, to flavor butter creams, fill pralines. If you want to use the zabaglione to flavor semifreddi or as a flavoring for creams, add a pasteurized egg yolk to 50% Eurovo Service, dry marsala and liquid glucose, corn starch or guar gum.
400 g Pasteurised egg yolk with 50% sugar contents
200 g dry Marsala
40 g liquid glucose
2 g corn starch/guar flour