Zabaglione, also known as “Zabaione” or “Sabayon” in French, is a classic Italian dessert that dates back to the 16th century. It is a light, custard-like dessert made by whisking together egg yolks, sugar, and sweet wine, typically Marsala. Zabaglione is traditionally served warm and can be enjoyed on its own or paired with fruits, cookies, or cakes. This dessert is known for its rich, silky texture and delicate flavor, making it a favorite in Italian cuisine.

How to Make Zabaglione

Ingredients:

• 4 large egg yolks
• 1/4 cup granulated sugar
• 1/2 cup Marsala wine (or other sweet wine like Moscato)
• Optional: 1/2 teaspoon vanilla extract or lemon zest
• Fresh berries or biscotti (for serving)

Instructions:

1. Prepare a Double Boiler:

   • Fill a saucepan with a few inches of water and bring it to a simmer. Place a heatproof bowl over the saucepan, ensuring the bottom of the bowl does not touch the water.

2. Whisk the Ingredients:

   • In the heatproof bowl, combine the egg yolks and sugar. Whisk continuously until the mixture becomes pale and thick, about 3-4 minutes.

3. Add the Wine:

   • Gradually add the Marsala wine to the egg mixture while continuing to whisk. If desired, add vanilla extract or lemon zest for extra flavor.

4. Cook the Zabaglione:

   • Continue whisking the mixture over the simmering water until it thickens and becomes frothy, about 5-7 minutes. The mixture should be smooth and airy, and it should double in volume. Be careful not to overheat, as this can cause the eggs to scramble.

5. Serve:

   • Remove the zabaglione from the heat and spoon it into serving glasses or bowls. Serve immediately while still warm, with fresh berries or biscotti on the side.

Nutritional Information (per serving, based on 4 servings)

• Calories: ~220-250 kcal
• Proteins: ~4 grams
• Carbohydrates: ~20-25 grams
• Fiber: ~0 grams

These values are approximate and can vary depending on the portion size and specific ingredients used. Zabaglione is relatively light compared to other desserts, but it is still rich in flavor and should be enjoyed as an occasional treat.