Zabaione: how to prepare it with the classic recipe

The Eggnog it is not only a creamy dessert with a strong and unmistakable flavor but it is much, much more. An ancient tradition and a long history that has its roots in ancient times are linked to this delicious preparation based on egg yolk, sugar and wine. The Zabaione can be tasted alone, as a spoon dessert, or it can be proposed as an accompaniment to biscuits; as a filling for other cakes or as a base for the preparation of sophisticated desserts.

Ingredients for 4 people

Egg yolks: 4
Sugar: 80 g
Marsala: 80 g

Preparation: 30 minutes
Cooking:
Total: 30 minutes
Calories: 147 Kcal / 100 g

Preparation

First, separate the egg whites from the yolks. Place the latter in a steel bowl and add the sugar.

Using a whisk, whip the ingredients until you get a soft and light-colored cream.

Gradually add in Marsala, without ever stopping mixing until the cream appears well blended. At this point, proceed by cooking the cream for about 15 minutes in a bain-marie on a pot full of water. The pot must remain on the stove on and kept to a minimum.

For the perfect success of the Zabaione it is necessary to continue mixing the cream for the entire cooking time, to avoid lumps or sticking to the sides of the pot. Our Zabaione is ready when the cream appears dense and uniform.

The history of Zabaione

Zabaione, also known as Zabajone or Zabaglioneit would have been invented in 1471 by the captain of fortune Giampaolo Baglioni and the first recipe would even be reported in a Neapolitan manuscript of the fifteenth century. According to another tradition, however, the famous cream was prepared for the first time in the sixteenth century in Turin and renamed San Baylon cream, in honor of the Franciscan San Pasquale Baylòn, patron saint of cooks and pastry chefs. Finally, according to others, the Zabaione could derive from zabajaan ancient Venetian drink from the Balkans.

Zabaglione, officially introduced in 2015 among the traditional Piedmontese agri-food products, is one of the most famous and widespread sweets in the world and certainly every family has its own recipe of reference. Very simple to prepare and extremely versatile, this delicious cream is characterized by a yellowish color and a strong taste, given by the wine. For the preparation a fortified wine such as Marsala. For a more delicate alternative you can use the White portto the Moscato or the Holy wine.

The non-alcoholic version

Equally rich in taste is also the non-alcoholic version of the Zabaglione. For a recipe that is also suitable for children, for example, the wine is replaced with milk and spices are added that give a touch of aroma and flavor: cinnamon, vanilla or nutmeg.

Some useful advice

Finally we leave some tips for a pastry-proof Zabaione. For the preparation it is necessary to use fresh and high quality eggs. To ensure the right density of the cream, it is essential that the water placed in the pot never boils during cooking in a bain-marie. If necessary, it is recommended to cool it by adding cold water. Once ready, the cream can be stored in the refrigerator for a few days as long as it is placed in hermetically sealed ceramic or glass containers.