If you’re reading this, you likely know that we take our food very, very seriously at Italy Segreta. It’s not uncommon to find us dissecting recipes and arguing about the optimal variety of tomato, or what the best way to cook broccoli is. And of course, when it comes to the infinite and minute variations on classic Italian dishes, the atmosphere at the office can get downright heated. In order to settle it once and for all, we’ll be taking the time to workshop and taste-test beloved recipes from Italy’s different cities and regions, in the aim of agreeing on the one, ultimate, reigning recipe. We’re not saying this is the most historically accurate or traditional way of cooking these recipes–there are plenty of other places you can go for those methods–this is just our highly opinionated editorial board’s collective favorite way. Approved by both the Italian and international contingents.
Zabaione, or zabaglione, is one of the simplest, most scrumptious desserts of the Italian dessert repertoire–plus it’s the one that reminds us most of our grandmother. This custard-like cream is made by whisking together egg yolks, sugar, and a fortified wine–traditionally Marsala, though we prefer our local Vinsanto here in Tuscany–over gentle heat until it thickens into a creamy, frothy consistency. Aptly, the name “zabaglione” is believed to have originated from the Venetian word “zabajon,” which means “whipped.” You may find it served warm, as a sauce or topping for other desserts or pastries, but we find its flavor best when slightly chilled and served, in the summer, with wild strawberries (“fragoline di bosco” on menus). Luckily, it’s a pinch to pull together at home–and, in the colder months, you can sub the fragoline for an in-season fruit–though, if we’re being honest, half the batch is gone before we can even pour it over the berries.
ITALY SEGRETA’S ZABAIONE
INGREDIENTS
- 4 egg yolks
- 2 tablespoons of sugar
- ⅓ of a cup of vinsanto or marsala (you can experiment with other sweet wines or liqueurs, but we prefer the classics)
- Wild strawberries, or other fruit (optional)
PREPARATION
- Put a saucepan or pot with a little water on low heat; you want this water to get quite hot, but not boil. Grab a bowl that could comfortably fit atop the saucepan in a bain-marie; you don’t want the hot water to be able to touch the bowl.
- In the bowl, whisk the egg yolks with the sugar until the sugar is dissolved and the mixture is soft, frothy, and light.
- Add the marsala, vinsanto, or liqueur of choice, and set atop the saucepan. Beat mixture continuously (don’t stop!) until you reach a soft, fluffy cream, about five minutes.
- Remove from heat and let zabaione cool. If desired, create individual portions by adding a handful of berries to small bowls or ice cream cups, and pour zabaione on top.
Zabaione can be kept in the refrigerator for 3-4 days. Before using, you’ll need to work it for a few moments with a whisk.
