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A period dish

Zabaglione

Egg yolks, sugar, and sweet wine whisked over heat into a warm, airy cream.

Serves 4

Zabaglione was a sweet of the Italian court, made with Marsala or another sweet wine. Whisked over gentle heat, the yolks thickened into a foam that was served warm in glasses, often with fruit or biscuits.

Ingredients

Dairy & Eggs

  • 6 egg yolks

Pantry / Durable

  • 1/2 cup sugar

Other

  • 1/2 cup sweet wine

Method

  1. Whisk egg yolks and sugar in a bowl until pale.

  2. Set the bowl over simmering water and add the sweet wine.

  3. Whisk constantly until the mixture thickens and holds a ribbon.

  4. Take it off the heat before it can curdle.

  5. Pour it into glasses and serve warm, with figs or a biscuit alongside.

View a published recipe at Epicurious (opens in a new tab)

Served at

The printer's house · Basel, Switzerland

An evening at Fontainebleau · Fontainebleau, France