Concentrated zabaglione paste

With EGG YOLK and aged MARSALA Wine

Ingredients

pasteurized egg yolk (33%), superior Marsala (25%), sugar, glucose syrup, alcohol, flavourings, colorings annatto-curcumin, vanilla berries extract.

Use mode

paste 80-120 g per 1 litre of white or yellow base. Mix before use.

Category: Raw materials for Pastry & Ice-cream Tag: Fugar

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Concentrated zabaglione paste