Italian Zabaione or Zabaglione Dessert Recipe
Since zabaione or zabaglione, as some countries call it, is Benedetta’s favorite Italian dessert we decided to share the recipe with you. It’s a light custard flavored with Marsala wine that can be served poured over fresh fruit, eaten with cookies or biscotti, made into a spectacular gelato flavor, or just greedily devoured with a spoon.
Zabaione is a surprisingly simple recipe made from just egg yolks, sugar, and Marsala, a sweet fortified wine from Sicily. This version, from our favorite Italian pastry chef Maurizio Santin, uses the bain-marie method, meaning that the cream is cooked over hot water, not with direct heat. This will ensure that it does not curdle and will create a light, foamy, texture. Therefore you will need a bowl that fits snugly on top of a saucepan, making sure that the water underneath does not touch the base of the bowl; the cream will cook from the steam of the water as it heats.
The most challenging part of the recipe is the amount of whisking involved. For a successful zabaione, you need to get air bubbles into the mixture so you have to stir it continuously and vigorously for about 8-10 minutes. Also, it is very important to make sure that the water is over a low flame and heated gently, it should never boil during the preparation of the recipe.
Prepare yourself for some serious stirring, be patient and you will be rewarded with this amazing zabaione cream.
Zabaione
75g egg yolks
75g sugar
120ml Marsala wine
You will need a mixing bowl which sits comfortably on top of a saucepan.
Whisk the egg yolks and sugar together in the bowl.
Fill a saucepan with water (the water should not touch the bowl when it sits on top) and place over low heat. The water must never come to the boil.
Place the bowl on top of the saucepan and whisk the egg mixture. Gradually add the Marsala wine as you stir.
As the mixture heats continue to whisk vigorously to create air bubbles.
After about 8-10 minutes of whisking the cream should turn pale yellow and foamy, this means that the zabaione is ready.
Buon appetito!
