Zabaglione is basically a sweet cream made of egg yolks and sugar, often enriched by a fortified wine (Marsala in general).
It is a Christmas custom, in many places in Italy, to prepare zabaglione.
A cream to be tasted especially in the cold winter evenings, which can create the right festive atmosphere.
What I like most about this cream is its round and strong flavor given by Marsala, a fortified wine with an intense and unmistakable aroma.
You can serve zabaglione in small glasses as a spoon dessert, enriching it with some cream , you can enjoy it with cookies or serve it as an accompaniment for cakes and desserts.
What are the ingredients to prepare Zabaione?
- Egg Yolks
- Marsala wine or other liqueur wine
The ingredients to make the Zabaione are just 3, simple ingredients.
Eggs, sugar and liqueur wine.
Just three ingredients for one of the most delicious creams of Italian gastronomical history.
The important thing for the success of a good zabaglione, are the eggs.
They must be fresh.
I prepared this zabaglione recipe just like my grandmother taught me!
Here is my recipe, which you can make in a few simple steps, perhaps for the Holidays along with some other Christmas desserts.
Authentic Italian Zabaione Recipe
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Zabaglione, a velvety cream to enjoy by the spoonful, perfect for the holiday season.
- 6 Egg yolks
- 80g (⅓ cup) Caster sugar
- 4- 5 tablespoons Marsala wine
- Boil some water in a pot (1/4 full of water), this will be used for the bain-marie cooking.
- Separate the egg whites from the yolks and place the yolks in a metal bowl.
- Add the caster sugar and marsala to the yolks and place the bowl suspended in the saucepan, (it is very important that the bottom of the bowl does not touch the water underneath, which should only quiver and not boil)
- Start beating the ingredients constantly with with a whisk until you obtain a consistent and airy froth.
- Work well, with regular but not very fast movements and speed up only when the zabaglione begins to become more consistent (it will take about 15 minutes).
- When you have obtained a clear, creamy and frothy mixture, remove the bowl from the pan and serve your zabaglione still hot!
The zabaglione is ready.
Present it in a glass or cup, you can serve it with cookies such as cat's tongues or ladyfingers; serve it sprinkling the surface with dark chocolate curls, or with cream with a sprinkling of cinnamon.
Instead of Marsala, you can use white Vermouth, sweet Muscat wine, more delicate or Passito wine.
How To Store
I recommend that you consume the zabaglione in the moment because over time it, tends to split and liquify.
Can You Prepare Zabaione Recipe Without Alcohol?
The traditional recipe calls for the addition of liquor, but if you want to give it to children you can easily decide to replace this with milk.
It will be just as good and really perfect for the little ones!
A Little History Of Zabaglione
The origin of this dessert can be traced back to the cook of Carlo Emanuele di Savoia, Duke of 1500.
Its name, however, would have originated from the dialectal mispronunciation of Saint John of Bayonne, patron saint of pastry chefs: the chef who invented this dessert had devoted himself to the saint in order to make a good impression.
And the saint, evidently, made the miracle, because today zabaglione is one of the most appreciated and famous spoon desserts!