{"version":"1.0","provider_name":"Delicious Recipes","provider_url":"https:\/\/www.gzrecipes.com\/en","author_name":"atavolacontea","author_url":"https:\/\/www.gzrecipes.com\/en\/author\/atavolacontea\/","title":"ZABAIONE WITH AROMATIC PASSITO - Delicious Recipes","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"jnSAAqqXZS\"><a href=\"https:\/\/www.gzrecipes.com\/en\/atavolacontea\/zabaione-with-aromatic-passito\/\">ZABAIONE WITH AROMATIC PASSITO<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.gzrecipes.com\/en\/atavolacontea\/zabaione-with-aromatic-passito\/embed\/#?secret=jnSAAqqXZS\" width=\"600\" height=\"338\" title=\"&#8220;ZABAIONE WITH AROMATIC PASSITO&#8221; &#8212; Delicious Recipes\" data-secret=\"jnSAAqqXZS\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n<\/script>\n","thumbnail_url":"https:\/\/www.gzrecipes.com\/content\/uploads\/sites\/2\/2026\/04\/IMG_3181-copy-fb-6-69d25eaac41ed6-08747755.jpg","thumbnail_width":640,"thumbnail_height":485,"description":"PERFECT PASSITO ZABAIONE: The Temperature Trick for an Intense Aroma (Frothy and Quick) DOES YOUR ZABAIONE TASTE LIKE EGG OR DOES IT CURDLE WHEN COOKED? THE SECRET IS THE \"DO NOT TOUCH\" DOUBLE BOILER AND THE MAXIMUM TEMPERATURE. Zabaione is a delicate custard, but using an aromatic wine like Passito (with intense notes of raisin and honey) yields a much richer, less alcoholic flavor than Marsala. The main issue, as always, is heat: if the temperature exceeds 167\u00b0F, zabaione will curdle."}