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4
servingsEasy
Published 1990
Although many old texts use the spelling zabaglione, the currently accepted form is without the g and the l. Zabaione, variously attributed to different regions of Italy, was usually served as a dessert in itself. Nowadays, however, it is often used as a component in a more elaborate dessert, though normally not served with fruit, as is the custom in the United States.
The traditional zabaione is made with sweet Marsala, a fortified Sicilian wine m