Zabaglione

Zabaglione, also known as zabaglione, is a spoon dessert of Italian origin, typical of Piedmontese cuisine, but widespread throughout the country with slight local variations. It is a foamy and warm cream based on egg yolks, sugar, and Marsala wine. Traditionally, zabaglione is served as a dessert, but it can also be used as a base for other desserts or as an accompaniment to dry cookies.

Ingredients

• 6 egg yolks
• 6 tablespoons of sugar
• 6 tablespoons of dry Marsala (can be substituted with another fortified wine or in a non-alcoholic version with a juice such as orange juice)

Preparation

1. In a heat-resistant bowl, beat the egg yolks well with the sugar until you obtain a foamy and light cream.
2. Add the Marsala and mix well.
3. Place the bowl in a bain-marie over a pot containing hot but not boiling water. Make sure the bottom of the bowl does not touch the water.
4. Continue to beat the cream with a whisk or an electric mixer for about 10 minutes. The zabaglione will become foamy, increase in volume, and become lighter.
5. Once the cream has reached a thick and fluffy consistency, it is ready. Remove from the bain-marie and serve the zabaglione immediately hot in cups or glasses.

Curiosities

Zabaglione is a very ancient preparation dating back to medieval times. Legend has it that zabaglione was created in the 16th century by a Franciscan monk named Pasquale de Baylon, who prepared it for his faithful pilgrims, hence also the feast day of San Pasquale Baylon, patron saint of cooks and pastry chefs.

Depending on the Italian region, it may be found abundantly flavored with spices such as nutmeg or vanilla. In the north, particularly in Piedmont and Lombardy, it is often served accompanied by cookies such as ladyfingers or langues de chat. It is also the base for many other desserts such as tiramisu or some varieties of ice cream.