Zabaione

Zabaione, also known as zabaglione, is an Italian spoon dessert typical of Piedmontese cuisine but widespread throughout the country with slight local variations. It is a frothy and warm cream made with egg yolks, sugar, and Marsala wine. Traditionally, zabaione is served as a dessert, but it can also be used as a base for other sweets or as an accompaniment to dry biscuits.

Ingredients

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

Preparation

1. In a heat-resistant bowl, whisk the egg yolks with the sugar until you get a frothy and light cream.
2. Add the Marsala and mix well.
3. Place the bowl in a double boiler 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 zabaione will become frothy, increase in volume, and become lighter in color.
5. Once the cream has reached a dense and fluffy consistency, it is ready. Remove from the double boiler and serve the zabaione warm immediately in small cups or glasses.

Curiosity

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

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