Sometimes I like to challenge myself to make something that I've never had before, and this rich Italian dessert sauce fit the bill perfectly! It was a fun experiment with a delicious result.
What is Zabaglione?
Zabaglione - or Zabaione - is a boozy Italian dessert sauce. It is made by whisking up heated egg yolks with sugar and some kind of sweet white wine. Madeira or Marsala wines are commonly used, but you can use any sweet white wine you want, even sparkling wines like Prosecco or Champagne. Zabaglione is a rich in flavor yet light in texture and is an ideal not-too-heavy dessert after dinner.
How Do You Serve Zabaglione?
This is a versatile dessert. You can eat it alone, pour over fresh berries, drizzle onto a slice of cake, or dip into it with crunchy cookies or biscotti.
Can You Make Zabaglione In Advance?
This Italian dessert sauce is best served immediately to retain the best texture, though I read that some do like to chill it for a short time before consuming. It comes together so quickly, though, that making it just before you need to serve isn't really a big deal.
Do You Need Special Equipment To Make Zabaglione?
You will need a double boiler in order to carefully control the heat that reaches the egg yolks while they are being whisked. If you don't have a double boiler, you can fit a stainless steel mixing bowl over one of your pots and that will work as well.
The next time you have some egg yolks lying around, perhaps after making my creamsicle angel food cake, give zabaglione a try! Enjoy!
Recipe for ZabaglionePrint
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