Do I need sugar for zabaglione? I want to make zabaglione and think that the taste could benefit if I sweeten it with honey instead of sugar. But I am not sure whether the sugar crystals have a physical effect on the fluffing up. Can I do it, or will it be flatter without the sugar?
Honey, for me, makes zabaglione terribly heavy. However, you can buy Crumiel, a dehydrated honey product from the Texturas line by Albert and Ferran Adria. My understanding is that it can essentially be used as a substitute for sugar while retaining the honey flavour.