Lombard Zabaglione


Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

This variation of the Piedmontese Zabaglione is from Lombardy, where they use white or red wine instead of Marsala, and a final touch of lemon juice to reduce the sweetness of the dessert. A much heavier result is achieved with red wine, whereas white wine produces a very lightly flavoured and coloured pudding.


  • 4 large eggs
  • 4 tablespoons caster sugar
  • 4 tablespoons


Put a large saucepan of water to heat on the stove and keep it just below boiling point; you will cook the dessert over the hot water. Break the eggs into a very clean copper or stainless-steel, heavy-bottomed, pint (750