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Zabaione
Zabaglione
Preparation info
- Serves
6–8
- Difficulty
Easy
Appears in
Published 2005
This classic Piedmontese recipe is said to be named after the patron saint of pâtissiers, San Giovanni di Baglion. It’s a terrific dessert and very simple to make. This version is one of the oldest, dating back to a chef of King Carlo Emanuele I of Italy.
Ingredients
180 g 12 100 ml
Method
Beat the sugar and eggs together (preferably in a round-bottomed copper bowl), using a balloon whisk, to a whitish foam. Add the fortified wine and cinnamon and mix well.
Stand the bowl over a pan of gently simmering water on a low heat and continue to beat and stir until you have a thick, almost firm, foam. Pour into glasses.
Serve at once, while still warm, accompanied by deli