Zabaione is a warm, airy custard from the Italian tradition, made with egg yolks, sugar and sweet wine — usually Marsala, but also Moscato or Passito.
Its magic lies in the bain-marie whisking: the yolks are beaten with sugar until pale and creamy, then the wine is added and the mixture is whisked continuously over gentle heat, transforming it into a velvety, aromatic foam.
It is one of the oldest preparations in Italian pastry — likely born between Piedmont and Emilia in the 16th century — and can be served:
• On its own, as a warm spoon dessert.
• Chilled, paired with biscuits or fruit.
• As a cream to fill cakes, sponge, semifreddos or gelato.
