Zabaione Recipe | Recipes from Mom

How about an exquisite and delicious dessert for special people? Yum…! Choose one of the versions of this Zabaione.

1st Version

Ingredients

• 7 cute
• 250 grams of sugar
• 2 glasses of port wine

Preparation Mode

1. In a heatproof bowl, place the egg yolks and sugar.
2. Place in a bain-marie that is not too hot.
3. Beat with a wire whisk until light and fluffy.
4. Remove from the heat, but keep the bowl in a bain-marie, and gradually add the wine, whisking constantly until the mixture becomes slightly creamy.
5. Place in bowls.

Mom’s Tips

Port wine can be substituted with Marsala or Sherry.

Serve hot with champagne biscuits.

If you want to serve it cold, refrigerate it in the glass itself.

Yields 6 cups

2nd Version

Ingredients

• 400 ml Marsala wine
• 1 glass of rum
• 100 grams of sugar
• 12 cute
• 1 pinch of cinnamon

Preparation Mode

1. In a mixing bowl, beat the egg yolks and sugar until you obtain a creamy, almost white mixture.
2. Dissolve the cinnamon in the wine and flavor with rum.
3. Gradually add this mixture to the cream, stirring constantly.
4. Place in a bain-marie over low heat.
5. Beat the cream with a whisk until it is smooth and creamy.
6. Remove and place in bowls.

Mom’s Tips

Zabaione is an Italian dessert, very light and tasty. It can be served as a complement to various desserts.

A whisk or fouet is a wire whisk that you can find in supermarkets or homeware stores.

Once cold, Zabaione can also be mixed with whipped cream.