Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Pizzarelle with Zabaglione

By , from the Ronnie Fein collection


This Italian version of Chremslach (Matzo Fritters) makes a lovely Passover dessert.



3 large eggs, separated
~ Pinch of salt
1 Tbsp. vegetable oil
¼ cup sugar
1 tsp. grated fresh lemon or orange peel
¾ cup matzo meal
½ cup currants, raisins, or dried cranberries
cup pine nuts
~ Vegetable oil for frying
1 lb. honey (optional)


6 egg yolks
cup sugar
1 cup sweet Passover wine


  1. Make the fritters: Beat the egg yolks, salt, and vegetable oil together. Set aside.
  2. Beat the egg whites and sugar until they are glossy and stand in stiff peaks. Fold into the yolk mixture. Fold in the lemon peel and matzo meal. Fold in the currants and pine nuts. Let stand for 15 minutes.
  3. With wet hands, shape a walnut-size ball of dough into a round about ½-inch thick. Heat some vegetable oil in a skillet over medium heat. Fry the rounds on both sides for 1 to 2 minutes or until golden brown.
  4. To serve with honey, place the fritters in a saucepan, pour honey over the cooked rounds, and cook over low heat until hot. Or make the zabaglione sauce, below, and serve warm with the sauce.
  5. Make the zabaglione: Place the egg yolks, sugar, and wine in the top part of a double boiler set over barely simmering water. Beat with an electric hand mixer set at medium speed for about 10 minutes or until the sauce is thick, foamy, and voluminous.
  6. To serve with zabaglione sauce, reheat the fritters in a preheated 400-degree oven for 3 to 4 minutes per side and pour the warm sauce on top.
bulgur with lentils

This content is from the Ronnie Fein collection.

There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer