{"id":704,"date":"2026-01-15T10:04:30","date_gmt":"2026-01-15T10:04:30","guid":{"rendered":"https:\/\/diyhaven858.wasmer.app\/index.php\/zabaglione-recipe\/"},"modified":"2026-01-15T10:04:30","modified_gmt":"2026-01-15T10:04:30","slug":"zabaglione-recipe","status":"publish","type":"post","link":"https:\/\/diyhaven858.wasmer.app\/index.php\/zabaglione-recipe\/","title":{"rendered":"Zabaglione Recipe"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div xmlns:default=\"http:\/\/www.w3.org\/2000\/svg\">\n<p>Zabaglione is a classic Italian custard made from just three ingredients: egg yolks, sugar, and Marsala wine. It might sound fancy, but this recipe is simple and easy to make.<\/p>\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1250\" height=\"1666\" src=\"https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/Zabaglione-Recipe.jpg\" alt=\"Zabaglione being poured over berries\" class=\"wp-image-97826\" srcset=\"https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/Zabaglione-Recipe.jpg 1250w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/Zabaglione-Recipe-225x300.jpg 225w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/Zabaglione-Recipe-768x1024.jpg 768w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/Zabaglione-Recipe-600x800.jpg 600w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/Zabaglione-Recipe-1152x1536.jpg 1152w\" sizes=\"(max-width: 1250px) 100vw, 1250px\"\/><\/figure>\n<p>Zabaglione makes an impressive dessert. It tastes great served warm over fresh berries, with ladyfingers (called Savoiardi in Italy), cake, or sliced panettone. It tastes a little boozy, with a rich, creamy, eggy flavor (really yummy!). To tone down the egg and Marsala flavors slightly, or for a more stabilized, make-ahead version, you can also fold it with whipped cream for a light, airy mousse.<\/p>\n<p>I first learned to make zabaglione as the base for our tiramisu. When you mix it with mascarpone and whipped egg whites or whipped cream, it becomes the creamy layer between espresso-soaked ladyfingers. It\u2019s delicious in tiramisu, but lately we\u2019ve enjoyed it on its own, and we\u2019re excited to share it with you.<\/p>\n<h2 class=\"wp-block-heading\">Key Ingredients<\/h2>\n<ul class=\"wp-block-list\">\n<li><strong>Egg Yolks:<\/strong> These form the base of the custard. You can save the whites for an egg white omelette, meringue, or pavlova.<\/li>\n<li><strong>Sugar:<\/strong> We use granulated or cane sugar. Brown sugar would muddy the color.<\/li>\n<li><strong>Marsala Wine:<\/strong> We prefer dry Marsala wine, as it\u2019s perfect for dishes like chicken Marsala and tiramisu. You can use sweet marsala wine, but you may need to reduce the sugar slightly. Popular substitutions include Madeira wine, Moscato d\u2019Asti, Vin Santo, or Limoncello. For a non-alcoholic option, try white grape juice with a teaspoon of lemon juice.<\/li>\n<li><strong>Whipped Cream:<\/strong> This is optional, but for a mousse-like texture, chill the custard, then fold in firmly whipped cream. Here\u2019s my go-to whipped cream recipe for tips.<\/li>\n<\/ul>\n<p><em>Find the full recipe with measurements below.<\/em><\/p>\n<h2 class=\"wp-block-heading\">How to Make Zabaglione at Home<\/h2>\n<p><strong>Tip 1: Set up your double boiler.<\/strong> You\u2019ll slowly cook this custard in a bowl set over barely simmering water. A saucepan of water with a heatproof bowl set on top is a \u201cdouble boiler.\u201d<\/p>\n<p><em>The most important thing to remember is that the water should never touch the bottom of the bowl. This gives you gentle heat that cooks the mixture without scrambling the eggs. Use about an inch of water and make sure that the bowl fits snugly.<\/em><\/p>\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1250\" height=\"832\" src=\"https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Zabaglione-3.jpg\" alt=\"Cooking Zabaglione using a double boiler\" class=\"wp-image-97854\" srcset=\"https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Zabaglione-3.jpg 1250w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Zabaglione-3-300x200.jpg 300w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Zabaglione-3-1024x682.jpg 1024w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Zabaglione-3-1200x800.jpg 1200w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Zabaglione-3-768x511.jpg 768w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Zabaglione-3-188x125.jpg 188w\" sizes=\"auto, (max-width: 1250px) 100vw, 1250px\"\/><\/figure>\n<p><strong>Tip 2: Whisk until smooth before heating.<\/strong> Before placing your bowl over the heat, whisk the egg yolks, sugar, and wine until smooth. Once you add sugar to egg yolks, whisk them together immediately. If they sit for too long, the sugar can actually \u201ccook\u201d or firm up the outside of the yolks, creating tiny lumps (also called burning the yolks).<\/p>\n<figure class=\"wp-block-image size-full\"><noscript><img loading=\"lazy\" decoding=\"async\" width=\"1250\" height=\"833\" src=\"https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Zabaglione.jpg\" alt=\"Whisking egg yolks, sugar, and Marsala wine before cooking them over a double boiler.\" class=\"wp-image-97824\" srcset=\"https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Zabaglione.jpg 1250w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Zabaglione-300x200.jpg 300w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Zabaglione-1024x682.jpg 1024w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Zabaglione-1200x800.jpg 1200w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Zabaglione-768x512.jpg 768w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Zabaglione-188x125.jpg 188w\" sizes=\"auto, (max-width: 1250px) 100vw, 1250px\"\/><\/noscript><img loading=\"lazy\" decoding=\"async\" width=\"1250\" height=\"833\" src=\"https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Zabaglione.jpg\" alt=\"Whisking egg yolks, sugar, and Marsala wine before cooking them over a double boiler.\" class=\"lazyload wp-image-97824\" srcset=\"https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Zabaglione.jpg 1250w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Zabaglione-300x200.jpg 300w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Zabaglione-1024x682.jpg 1024w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Zabaglione-1200x800.jpg 1200w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Zabaglione-768x512.jpg 768w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Zabaglione-188x125.jpg 188w\" data-sizes=\"(max-width: 1250px) 100vw, 1250px\"\/><\/figure>\n<p><strong>Tip 3: Whisk constantly while cooking.<\/strong> Constant whisking is what creates that signature airy texture. If you\u2019re whisking by hand, it will take about 8 minutes. With an electric hand mixer, it\u2019s closer to 4 minutes.<\/p>\n<p><em>If the eggs begin to firm up too quickly around the edges, immediately remove the bowl from the heat and keep whisking on the counter to cool it a bit. Lower the stove heat before returning the bowl to the saucepan.<\/em><\/p>\n<figure class=\"wp-block-image size-full\"><noscript><img loading=\"lazy\" decoding=\"async\" width=\"1250\" height=\"833\" src=\"https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Zabaglione-2.jpg\" alt=\"Zabaglione almost ready - looks thick, pale yellow, and frothy\" class=\"wp-image-97823\" srcset=\"https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Zabaglione-2.jpg 1250w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Zabaglione-2-300x200.jpg 300w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Zabaglione-2-1024x682.jpg 1024w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Zabaglione-2-1200x800.jpg 1200w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Zabaglione-2-768x512.jpg 768w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Zabaglione-2-188x125.jpg 188w\" sizes=\"auto, (max-width: 1250px) 100vw, 1250px\"\/><\/noscript><img loading=\"lazy\" decoding=\"async\" width=\"1250\" height=\"833\" src=\"https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Zabaglione-2.jpg\" alt=\"Zabaglione almost ready - looks thick, pale yellow, and frothy\" class=\"lazyload wp-image-97823\" srcset=\"https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Zabaglione-2.jpg 1250w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Zabaglione-2-300x200.jpg 300w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Zabaglione-2-1024x682.jpg 1024w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Zabaglione-2-1200x800.jpg 1200w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Zabaglione-2-768x512.jpg 768w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/How-to-Make-Zabaglione-2-188x125.jpg 188w\" data-sizes=\"(max-width: 1250px) 100vw, 1250px\"\/><\/figure>\n<p><strong>Tip 4: Look for \u201cthe ribbon.\u201d<\/strong> To tell when zabaglione is done, look for the custard to be pale yellow, frothy, and thick. Lift your whisk or beaters out of the bowl. If the custard falls back into the bowl in thick, slow ribbons that hold their shape for a moment, it is ready!<\/p>\n<h2 class=\"wp-block-heading\">Serving Suggestions<\/h2>\n<p>Depending on your schedule and the texture you like, there are three ways to enjoy this Italian custard. Once you choose your favorite way, you can serve it with fruit and berry salad, sliced cake like this blueberry cake, panettone, over scones, with shortbread, lady fingers, and more!<\/p>\n<p><strong>Classic (serve immediately):<\/strong> For a traditional experience, serve the thick, pale yellow custard while it\u2019s still warm. Pour it over fresh berries or cake to enjoy the rich, boozy aroma of the Marsala. This version is at its best right off the double boiler.<\/p>\n<p><strong>Chilled (up to 6 hours in advance)<\/strong>: Quickly chilling the custard lets you make this up to 6 hours ahead. Put the bowl of warm zabaglione into a larger bowl of ice water right after cooking, and keep whisking as it cools. This helps stabilize the custard. Once chilled, transfer to glasses and refrigerate for up to 6 hours. <em>Without a stabilizer, the custard may lose some airiness and become a bit denser after 6 hours. Just give it a gentle stir before serving to mix in any wine that has settled to the bottom.<\/em><\/p>\n<p><strong>Add Whipped Cream (up to 2 days in advance): <\/strong>If you want to make this well ahead of time, this is the best way. Once the custard is cold, gently fold in whipped heavy cream. This turns zabaglione into a light, airy mousse that keeps its texture for up to two days in the fridge. It\u2019s milder and creamier than the classic, but still delicious.<\/p>\n<h2 class=\"wp-block-heading\">More Simple Desserts<\/h2>\n<figure class=\"wp-block-image size-full\"><noscript><img loading=\"lazy\" decoding=\"async\" width=\"1250\" height=\"833\" src=\"https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/Zabaglione-Recipe-1.jpg\" alt=\"Zabaglione\" class=\"wp-image-97825\" srcset=\"https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/Zabaglione-Recipe-1.jpg 1250w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/Zabaglione-Recipe-1-300x200.jpg 300w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/Zabaglione-Recipe-1-1024x682.jpg 1024w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/Zabaglione-Recipe-1-1200x800.jpg 1200w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/Zabaglione-Recipe-1-768x512.jpg 768w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/Zabaglione-Recipe-1-188x125.jpg 188w\" sizes=\"auto, (max-width: 1250px) 100vw, 1250px\"\/><\/noscript><img loading=\"lazy\" decoding=\"async\" width=\"1250\" height=\"833\" src=\"https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/Zabaglione-Recipe-1.jpg\" alt=\"Zabaglione\" class=\"lazyload wp-image-97825\" srcset=\"https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/Zabaglione-Recipe-1.jpg 1250w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/Zabaglione-Recipe-1-300x200.jpg 300w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/Zabaglione-Recipe-1-1024x682.jpg 1024w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/Zabaglione-Recipe-1-1200x800.jpg 1200w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/Zabaglione-Recipe-1-768x512.jpg 768w, https:\/\/www.inspiredtaste.net\/wp-content\/uploads\/2025\/12\/Zabaglione-Recipe-1-188x125.jpg 188w\" data-sizes=\"(max-width: 1250px) 100vw, 1250px\"\/><\/figure>\n<div class=\"itr-recipe-card\">\n<p><h2>Zabaglione<\/h2>\n<\/p>\n<div class=\"itr-recipe-times\">\n<ul class=\"recipe-times\">\n<li class=\"prep-time\">\n                        <span class=\"recipe-time-lable\"> PREP <\/span><br \/>\n                        <time>5 mins<br \/>\n                        <\/time>\n                    <\/li>\n<li class=\"cook-time\">\n                        <span class=\"recipe-time-lable\"> COOK <\/span><br \/>\n                        <time>10 mins<br \/>\n                        <\/time>\n                    <\/li>\n<li class=\"total-time\">\n                    <span class=\"recipe-time-lable\"> TOTAL <\/span><br \/>\n                    <time>15 mins<br \/>\n                    <\/time>\n                <\/li>\n<\/ul><\/div>\n<div class=\"itr-description\">\n<p>Egg yolks, Marsala wine, and sugar are whisked over simmering water until the mixture is thick, airy, and delicious. We love homemade zabaglione over berries, with slices of cake or panettone, or turned into a mousse by folding it into whipped cream (more on this in the article).<\/p>\n<\/div>\n<p><span>6 Servings<\/span><\/p>\n<div class=\"itr-ingredients\">\n<h2>You Will Need<\/h2>\n<p>                <span class=\"itr-ingredients\"><\/p>\n<p>5 large egg yolks<\/p>\n<p>\u00bc cup granulated or cane sugar (50g)<\/p>\n<p>\u00bc cup dry Marsala wine (60ml)<\/p>\n<p>Small pinch fine sea salt<\/p>\n<p>1 to 3 teaspoons lemon juice or orange juice, optional<\/p>\n<p>2 cups berries, for serving<\/p>\n<p><\/span>\n        <\/div>\n<div class=\"itr-directions\">\n<h2>Directions<\/h2>\n<ul>                    <span class=\"itr-directions\"><\/p>\n<p><span class=\"itr-step-num\">1<\/span><strong>Prepare a double-boiler:<\/strong> Fill a saucepan with 1 to 2 inches of water and bring it to a simmer. Lower the heat so the water barely bubbles. Place a medium heatproof bowl, such as glass, stainless steel, or copper, on top of the saucepan. Make sure the water does not touch the bottom of the bowl. If it does, pour out some water until the bowl sits above it.<\/p>\n<p><span class=\"itr-step-num\">2<\/span><strong>Whisk eggs, wine, and sugar:<\/strong> Take the bowl off the pan and place onto the counter. Add the egg yolks, sugar, Marsala wine, and salt, and whisk until the mixture is very smooth. You can use a hand whisk or an electric mixer. Once you put the bowl back over the saucepan, you will be whisking the whole time.<\/p>\n<p><span class=\"itr-step-num\">3<\/span><strong>Cook the mixture:<\/strong> Put the bowl with the egg mixture back over the saucepan. Whisk the mixture continuously until it is pale yellow, frothy, and thick. Keep the water so it\u2019s barely simmering. If it gets too hot, the mixture may scramble. If you notice the egg cooking too quickly around the edges, remove the bowl from the saucepan and whisk it for a few seconds with the bowl on the counter to cool it down, then return it to the heat. <em>If you are whisking by hand, expect this to take 6 to 8 minutes (or closer to 4 minutes with an electric mixer). The mixture is ready when it falls back in thick ribbons as you lift the whisk or beaters.<\/em><\/p>\n<p><span class=\"itr-step-num\">4<\/span><strong>Serve:<\/strong> Take the bowl off the heat. Taste the zabaglione, and if you want to balance the egginess or sweetness, whisk in a teaspoon or two of fresh lemon or orange juice. Serve it warm over fresh berries, or see tips below for more ways to serve it.<\/p>\n<p>                    <\/span><\/p>\n<\/ul><\/div>\n<div class=\"itr-notes\">\n<h2>Adam and Joanne&#8217;s Tips<\/h2>\n<div class=\"tip\">\n<ul>\n<li><strong>Storing:<\/strong> If not serving right away, chill quickly by placing the custard bowl in an ice bath. Continue whisking to quickly chill it down. Divide between serving glasses or bowls, then refrigerate up to 6 hours. To extend even further and make more creamy, fold in 2 cups freshly whipped cream, and then refrigerate for up to 2 days.<\/li>\n<li>The nutritional facts provided are estimates. We included the berries, but not the whipped cream.<\/li>\n<\/ul>\n<\/div><\/div>\n<p>\n            <span class=\"nutrition-heading\">Nutrition Per Serving<\/span><span><br \/>\n                <span>Serving Size<\/span><br \/>\n                <span>1\/6 of the recipe<\/span><br \/>\n                 <span>\/<\/span><br \/>\n                <span>Calories<\/span><br \/>\n                <span>121<\/span><br \/>\n                 <span>\/<\/span><br \/>\n                <span>Total Fat<\/span><br \/>\n                <span>3.9g<\/span><br \/>\n                 <span>\/<\/span><br \/>\n                <span>Saturated Fat<\/span><br \/>\n                <span>1.4g<\/span><br \/>\n                 <span>\/<\/span><br \/>\n                <span>Cholesterol<\/span><br \/>\n                <span>153.7mg<\/span><br \/>\n                 <span>\/<\/span><br \/>\n                <span>Sodium<\/span><br \/>\n                <span>34.1mg<\/span><br \/>\n                 <span>\/<\/span><br \/>\n                <span>Carbohydrate<\/span><br \/>\n                <span>17.1g<\/span><br \/>\n                 <span>\/<\/span><br \/>\n                <span>Dietary Fiber<\/span><br \/>\n                <span>1.2g<\/span><br \/>\n                 <span>\/<\/span><br \/>\n                <span>Total Sugars<\/span><br \/>\n                <span>13.4g<\/span><br \/>\n                 <span>\/<\/span><br \/>\n                <span>Protein<\/span><br \/>\n                <span>2.6g<\/span><\/p>\n<p>            <\/span>\n        <\/p>\n<p>\n            <span class=\"author-title\"><br \/>\n                <strong>AUTHOR: <\/strong><br \/>\n            <\/span><br \/>\n            <span class=\"author-name\">Joanne Gallagher<\/span>\n        <\/p>\n<\/p><\/div>\n<\/p><\/div>\n<p><br \/>\n<br \/><a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zabaglione is a classic Italian custard made from just three ingredients: egg yolks, sugar, and Marsala wine. It might sound fancy, but this recipe is simple and easy to make. Zabaglione makes an impressive dessert. It tastes great served warm over fresh berries, with ladyfingers (called Savoiardi in Italy), cake, or sliced panettone. It tastes [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":705,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[5],"tags":[],"class_list":["post-704","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/diyhaven858.wasmer.app\/wp-content\/uploads\/2026\/01\/Zabaglione-Recipe-1.jpg","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/diyhaven858.wasmer.app\/index.php\/wp-json\/wp\/v2\/posts\/704","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/diyhaven858.wasmer.app\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/diyhaven858.wasmer.app\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/diyhaven858.wasmer.app\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/diyhaven858.wasmer.app\/index.php\/wp-json\/wp\/v2\/comments?post=704"}],"version-history":[{"count":0,"href":"https:\/\/diyhaven858.wasmer.app\/index.php\/wp-json\/wp\/v2\/posts\/704\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/diyhaven858.wasmer.app\/index.php\/wp-json\/wp\/v2\/media\/705"}],"wp:attachment":[{"href":"https:\/\/diyhaven858.wasmer.app\/index.php\/wp-json\/wp\/v2\/media?parent=704"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/diyhaven858.wasmer.app\/index.php\/wp-json\/wp\/v2\/categories?post=704"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/diyhaven858.wasmer.app\/index.php\/wp-json\/wp\/v2\/tags?post=704"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}