Food /
Recipes /
Antipasti & Dolci

ZABAIONE

ZA-BA-IO-NE ! One of the simplest, most scrumptious and mysterious creams in the Italian gastronomic history and the one that reminds us the most of our grandmother.  What is Zabaione? Eggs yolk, sugar and Marsala (an italian sweet wine) yes, that’s it. We personally love to eat it with wild strawberries but to be fully honest half of it is already gone before we can even pour it over the berries.

 

 

INGREDIENTS

 

  • 4 egg yolks
  • 2 tablespoons of sugar 
  • ⅓ of a cup of marsala

 

PREPARATION

 

  1. Whisk the egg yolks with the sugar until the mixture is soft, frothy and light
  2. Add Marsala (you can also try variations with Vinsanto, Moscato, or rum)
  3. Place in a pot within a pot half-filled with boiling water (what we call “a bagnomaria”) over low heat, and continue to beat with the whisk (don’t stop!) until obtaining a soft and fluffy cream for about 5 minutes. 
  4. Move away from the heat and let the cream cool 

 

If serving to pregnant women or children after step 2 you can heat for 3 minutes at 80° celsius (176° F) and then whisk until it cools down to room temperature. This step will pasteurize the eggs and at the same time, the cream will be slightly more dense making it great to serve cold and added to ice cream or cakes.

Zabaione can be kept in the refrigerator for 3-4 days. Before using it you will need to work it for a few moments with a whisk