Zabaione (zabajone or zabaglione) is an Italian dessert, or sometimes a beverage, made with egg yolks, sugar, and a sweet wine (usually Marsala wine or Moscato d’Asti). Some people like to add some spirits, like cognac.
The dessert version is a light custard, whipped to incorporate a large amount of air. Since the 1960s, in restaurants in areas of the U.S. with large Italian populations, zabaione is usually served with peaches, blueberries, strawberries, etc. in a champagne glass (coupe). In France, it’s called sabayon, while its Italian name is zabaione or zabaglione (or zabajone). However, this dessert is the best way to impress your dinner guests!
Photo by cookingandbeer
- 7 fresh egg yolks
- 3/4 cup caster sugar
- 1/2 cup Marsala wine (or Moscato d’Asti wine)
- 1/2 teaspoon pure almond extract
- 3/4 teaspoon pure vanilla extract
- 1 cup cold heavy cream
- 7 biscotti or Amaretti cookies, crushed into small pieces
- Fill a large saucepan 1/3 of the way with water, and then reduce to a simmer.
- In a large heat-proof bowl. whisk together the egg yolks, sugar, and wine. Place the bowl on top of the pan of water to create a double boiler and then whisk constantly for five minutes or until the mixture is thickened and no longer frothy.
- Remove the bowl from heat and whisk in the almond and vanilla extracts.
- Set aside to cool completely at room temperature, about 45 minutes to an hour.
- Once the mixture has cooled, add the cream to the bowl of your stand mixer, with whisk attachment fixed. Beat on medium-high speed until stiff peaks form. Fold the cream very gently into the marsala mixture.
- Into 4 separate glasses, spoon the zabaglione. Top with crushed biscotti or Amaretti cookies.
- Cover with plastic wrap and let the zabaglione chill completely in the refrigerator for about 2-3 hours before serving.
- You may also make this dessert the day before.
Cin cin! (Cheers!)
If you liked our article, please like our Facebook Page.