Zabaglione is one of the most classic Italian pastry creams; it is made by whipping yolks, sugar and fortified wine, usually Marsala, and then cooked in a bain-marie until it becomes a thick, frothy mixture.
Zabaglione is usually served in small cups, accompanied by dry cookies such as ladyfingers, thus becoming a dessert with flakes to serve as a snack or after a meal.
It is a preparation as widespread in home cooking as it is in the kitchens of chefs throughout Europe; in fact, it can be found among grandmother’s recipes, thus evoking childhood memories or as a base for fine desserts.
Its origin is uncertain: according to some, zabaglione was born at the court of the Duke of Savoy Charles Emmanuel I in the 16th century, however, the first record of this recipe dates back to a century earlier found in a Neapolitan manuscript.
- 4 egg yolks
- 1/2 cup of sugar
- 1/2 cup of Marsala wine (you can use Madeira)
Beat the egg yolks in a double boiler until fluffy.
If you don’t have a double boiler, use a heatproof bowl over a pan of simmering water.
Beat in the sugar and the Marsala wine.
Whisk over simmering water, until the cream thickens just below boiling point when small bubbles appear.
Cool the zabaglione to room temperature, stirring occasionally to avoid the formation of a thicker layer.
Transfer to individual serving bowls or glasses, decorate with whipped cream or chocolate shavings, and serve with cookies and a small glass of sweet Marsala wine.
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