Zabaglione

Looking back through my recipes I can’t believe I haven’t shared this simple and perfect dessert, Zabaglione.¬† The first memory I have of Zabaglione was during our first few weeks in Italy. We had moved out of the Pensione {long term hotel} and into our new home. Our neighbors almost immediately invited us over so they could get to know “La Famiglia Americana”. Despite¬† my broken Italian and their pretty much non existent English we had the most amazing evening. There was laughter, there were hugs, double kisses, and of course food and wine.

While I can’t remember exactly what we ate for dinner that evening, the dessert has stayed with me. After our meal, our neighbor whipped up the most delicate, frothy, creamy, flavorful custard like concoction I have ever tasted. She served it with fresh berries and figs and it was heavenly. Just 3 simple ingredients and a few minutes and voila. While I had a very hard time pronouncing it I didn’t have a hard time devouring almost the entire bowl myself.

Hokey as it may sound, that evening we started our meal as strangers and we left as family. Every time I taste or make Zabaglione I think of this story and the family that introduced me to this deliciousness. Food is so deeply rooted in memories and moments isn’t it ; )

Zabaglione is also fantastic as a sauce over ice cream, or cake, or in your coffee, or just to enjoy with the spoon ; ) You can also chill it but I’ve never been able to wait that long ; )

Baci!


Print This Recipe

Zabaglione
What you’ll need:
4 egg yolks
4 tablespoons sugar
1/2 cup Prosecco OR a dry white Marsala
fresh strawberries – optional to dip

What to do:
1. Into a metal bowl add: egg yolks, sugar. Using a whisk, whisk together until pale and creamy. Add Prosecco gradually, mixing as you go.

2. Place a pot of water over medium heat. When water begins to boil, reduce heat to a simmer and place metal bowl over the pan of water. Whisk together until egg mixture starts to rise and increases in volume by approximately 10 times original size.

3. Remove from heat and serve warm or chilled.

23 Comments

  1. 1

    So simple and so delicious looking!

  2. 2

    Oh I love Zabaglione but I’ve never thought about making it myself – this looks wonderful!

  3. 3

    Love anything with Prosecco. :)

  4. 4

    Would it be acceptable to just pour it into my face? Because I think I might have to.

  5. 5

    che delizia! mi piace con i savoiardi…

  6. 6

    What a sweet little story :) And a sweet dessert!

  7. 7

    Sounds simple and delicious. I love processo and didn’t know such a dessert exist! I’m going to try it soon. LOVE your presentation and photography, as always! :)

  8. 8

    It sounds so heavenly, Paula.

  9. 9

    Girl!! I need a gallon on reserve. Who am I kidding, it would never make it past a day :) Love the trip down memory lane with you. xoxo

  10. 10

    I fear that if I made this, I’d eat it like soup, with a spoon…. Looks so good! Thanks for sharing :)

  11. 11

    Paula this looks sooo good. And easy. That’s the name of my game :)

  12. 12

    This looks heavenly :)

  13. 13

    Zaboglipone is just the best! I’ve been making it with my Italian mama since the 70′s. It never gets old…..just a classic Italian treat!

  14. 14

    oops, sorry for the spelling typo…..fingers are a bit tired at 2:00 AM! LOL!

  15. 15

    This sounds so tasty! Lovely idea!

  16. 16

    Paula, this dessert is stunning! Love the red and white crisp look :)

  17. 17

    Zabaglione is one of my absolute favorite things, but I haven’t made it since culinary school. I have to make this again.

  18. 18

    Hi Paula!!

    This is one of my favorite sauces – so easy, so versatile and yet the taste… seems like it should take hours of slaving to prepare!!!

  19. 19

    This sounds so lovely. I always get stuck in a rut with summer desserts, finding it difficult to come up with things that are both light and yet still satisfyingly dessert-y. Zabaglione is something that I definitely want to try!

  20. 20

    That’s a beautiful memory and a wonderful dessert.

  21. 21

    I have always loved this dessert

  22. 22

    Food really does tie so much of life together – which is why I love it so much! I admit, I’ve never heard of this before. Shocking I know. I’d love to give it a try, though! :)

  23. 23

    Paula, those were lovely memories to go with a lovely dessert. I enjoy the story behind a recipe as much as the dish itself!

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