I recently made zabaglione for tiramisu. It came out fine texturally, but had a strong eggy flavor. Is this how it's supposed to taste or did I do s

Hello, thanks for the answers everyone. Amanda, will def try the salt next time, makes sense. Boulangere, no it wasn't dense, and I'll keep that in mind too the next time I try. Hardlikearmour, I only used the yolks, no whites, but I'll remember that for next time also. Thanks again everyone!

If it's too eggy for your taste, next time use more yolks and less whites. The eggy flavor comes from the whites.

Amanda is right. It shouldn't be dense, though. Was yours?

It should have a rich eggy flavor -- next time you might want to add a pinch of salt. Might help balance the flavors.