Zabaione is a sweet cream made with very few ingredients. It represents a perfect last-minute dessert, which can be served accompanied by fresh fruit, whipped cream, or biscuits like lingue di gatto and Ladyfingers.
Zabaione can be made with different types of dessert wine. One of the most popular is the Marsala, but Moscato, Brandy or Sherry wines go well with too. You have to be careful in the preparation and makeup to have a perfect cream and never let water boil during the cooking.
Preparation: 15 minutes
Cooking: 5 minutes
Level of Difficulty: Medium
- 3 fresh egg yolks
- 2 tablespoons sugar
- 2 tablespoons of brandy or marsala
- Aceto Balsamico di Modena IGP – just some drops
In a round bowl, well matching your second bowl, bring the water to a simmer.
Beat the egg yolks in your second deep bowl with sugar, and whisk together off until you get a foamy, white texture. It will take about 10 minutes.
Now incorporate the brandy or marsala. Add a few drops of Balsamic Vinegar of Modena PGI, at your taste.
Cook the sauce in the round bowl, where the simmering water is, being careful not to allow the water to go inside the second bowl. Whisk constantly in the same direction and never let the water boiling. Keep on whisking until the sauce has thickened. In case of water starts boiling, lower the heat to a simmer again.
Serve the zabaione with fresh seasonal fruit: melon, ripe pears, peaches or berries or with biscuits and a swirl of whipped cream. Pair the cream with brandy.