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Italian·Italy · Piedmont·Dessert / Sweets
Zabaione
Light and frothy dessert made from egg yolks, sugar, and sweet wine.
20 min total (prep 10 · cook 10)· Serves 4· Intermediate·New
An elegant dessert originating from the Piedmont region, Zabaione has been a favorite at festive gatherings since the 16th century.
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Method
- 1In a heatproof bowl, whisk egg yolks with sugar until pale.
- 2Place over a pot of simmering water, whisk constantly while adding wine.
- 3Continue to whisk until thick and foamy, about 5 minutes.
- 4Serve immediately, spooned over sliced fruit or cakes.
Chef's tips
- Use constant whisking to prevent curdling.
- Serve warm for best flavor.
The story
An elegant dessert originating from the Piedmont region, Zabaione has been a favorite at festive gatherings since the 16th century.
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