Zabaione

Zabaione (also spelled zabaglione or zabajone) is an Italian dessert, or sometimes a beverage, made with egg yolks, sugar, and a sweet wine, traditionally Marsala. It is whisked vigorously, usually over a bain-marie (water bath), to create a light, frothy, and custard-like consistency.

The dessert is typically served warm or at room temperature and is often enjoyed on its own or with fresh fruit, cookies (like biscotti), or as a topping for cakes or other desserts.

The exact origin of zabaione is debated, with claims originating from different regions in Italy, including Venice, Turin, and Florence. Regardless of its precise origin, zabaione has become a well-known and appreciated dessert in Italian cuisine and internationally.

The key to a good zabaione lies in the quality of the ingredients and the technique of whisking. The egg yolks should be fresh and the wine of good quality. Consistent whisking is essential to incorporate air and create the characteristic light and airy texture. The temperature must be carefully controlled to prevent the eggs from curdling.

While Marsala wine is the traditional choice, other sweet wines, such as Moscato or Vin Santo, can be used to create variations of zabaione. Some recipes may also incorporate flavorings like vanilla extract or lemon zest.