Zabaglione (the French have adopted the word “sabajon”) is a custard originally from Venice. It is easy to make and consists of egg yolks, sugar, and sweet wine. Sweet Marsala wine is used most often, giving this cream a very distinctive flavor.
Zabaglione can be served as a dessert by itself, can be decorated with whipped cream or chocolate shavings, or can be accompanied by cookies. It is also used in many recipes, the most famous of these being Tiramisú’. Zabaglione was originally prepared with raw egg yolks. Because of the ever present danger of salmonella, we prepare it bainmarie today.
4 egg yolks
1/2 cup (100 g) sugar
1/2 cup (120 cc) Marsala wine (if unavailable, substitute with Port or Madeira)
Beat the egg yolks in a double boiler until fluffy. If you don’t have a double boiler, use a heatproof bowl over a pan of simmering water.
Beat in the sugar . .
. and the Marsala wine.
Whisk over simmering water, until the cream thickens just below boiling point when small bubbles appear.
Cool the zabaglione to room temperature, stirring occasionally to avoid the formation of a thicker layer. Transfer to individual serving bowls or glasses, decorate with whipped cream or chocolate shavings, and serve with cookies and a small glass of sweet Marsala wine.