La Rusumada

Red Wine Zabaglione

Preparation info
  • Serves


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

This dish from Milan is served either for breakfast or afternoon tea. It is usually made with barbera or Barbaresco wine, which are produced in neighbouring Piedmont, but you can use any full-bodied red wine.


  • 4 egg yolks (from 60 g eggs)
  • cup (75


Place the egg yolks, sugar and wine in a heatproof bowl and whisk to combine. Place over a heavy-based saucepan of simmering water, ensuring that the water doesn’t touch the bottom of the bowl, and continue whisking for 8–10 minutes or until it is thick and glossy.

Serve in bowls with strawberries and savoiardi or biscotti on the side.