Any body over the age of 35 who has ever been to an Italian restaurant during the late fifties and throughout the sixties, seventies, and eighties will have at some time or another enjoyed this delicious yellow fluffy cloud of a dessert. Requiring time and energy and dedication to prepare, this remains one of the most seductive desserts ever created. Sadly, there are fewer and fewer Italian restaurants that still retain zabaglione on the menu, opting instead for the ubiquitous tiramisu—which is more convenient as it can be made well ahead of time! I mourn the passing of zabaglione and encourage you to rediscover how wonderful it really is.
© 2008 Valentina Harris. All rights reserved.