This Showstopping Zabaglione Italian Custard Is The Yummiest Way to End any Meal (2024)

FAQs

What is zabaione in Italian? ›

Zabaglione is a simple Italian dessert made of egg yolks, sugar, and Marsala wine. It is usually served warm, though it can be served cold, as a sauce, or even frozen.

Serve the zabaglione over a slice of cake, crostata or panettone, on top of fresh fruit with a sprinkle of toasted almonds, or alone in a beautiful dessert glass with some biscotti, amaretti, or savoiardi alongside.

Zabaione (also known as zabaglione), is a dessert made of eggs, sugar, and liqueur. Its origin is uncertain, but according to some, it was invented by a condottiere (leader) from Emilia, named Giovanni Baglioni.

One of Italy's great gifts to the rest of the world, zabaglione, is an ethereal dessert made by whisking together egg yolks, wine - traditionally marsala but champagne or wine is often used for a savoury version - and sugar.

Food Safety

When dealing with egg yolks, safety is always a concern. Here is why this Zabaglione recipe is safe: Salmonella bacteria is killed when eggs reach 140 degrees for more than 3 minutes. For the custard to thicken, it will necessarily reach that temperature for that amount of time.

Zabaione (Italian: [dzabaˈjoːne]) or zabaglione ( UK: /ˌzæbəlˈjoʊni/, US: /ˌzɑːb-/, Italian: [dzabaʎˈʎoːne]) is an Italian dessert, or sometimes a beverage, made with egg yolks, sugar, and a sweet wine (usually Moscato d'Asti or Marsala wine). Some versions of the recipe incorporate spirits such as cognac.

Zabaione is very delicate, and it will stay in the refrigerator for just a few days after it has been prepared. In order to enjoy it at its best, transfer it to a bowl and cover it with plastic wrap so that a crust does not form on the surface. Once removed from the refrigerator, reheat a few minutes in a bain-marie.

According to The New York Times, zabaglione is a thick but smooth emulsion that balances the rich froth of egg-based custard with the flavor of wine. Also called zabaione, or sabayon in English, zabaglione is essentially a foamy custard that lets Marsala wine shine.

Zabaglione, also known as zabaione or zabajone, is an Italian dessert made from egg yolks, sugar, and a sweet or fortified wine such as Marsala, Moscato, or Porto.

Perhaps the most iconic Italian dessert, tiramisu appears on menus at restaurants not only throughout Italy but also all over the world.

Why is my zabaglione not thickening? ›

Reasons: not cooked enough, cooked too quickly so egg doesn't thicken; egg overcooked and about to curdle; too much liquid flavouring.

The literal meaning of Tiramisu in Italian is “pick me up” or “cheer me up”. As the name implies, this is an iconic Italian dessert that is served at the end of the meal that hopefully “cheers you up”.

Zabaglione is a sweet creamy dessert made from egg yolks, sugar and nutmeg wine or liqueur. Its taste is rich, creamy, and has pronounced notes of vanilla and harmonious shades of alcohol.

Sabayon (in French or zabaglione in Italian) is a thick sauce made from whipping egg yolks and sugar over a double boiler. It's usually then folded into other components to create classic desserts like tiramisu or mousse.

What Is Gelato? Gelato is a frozen treat that hails from Italy; the word "gelato" actually means "ice cream" in Italian.

Use it also for general whisking of eggs and cream - copper is known to have special properties that yield foamier beaten eggs and airier whipped cream. The handle is made of bronze and attached with rivets. The copper is unlined for better conductivity of heat. Suitable for all heat sources except induction.