Zabaglione, also known as Zabaione, is a classic Italian dessert that’s similar to custard and can be served warm or chilled. The main difference from custard is that you’ll whisk this dessert long enough to create a light, mousse-like consistency. You’ll only need three ingredients to make Zabablione: egg yolks, sugar and wine (or spirits). You can whip up this dish in under half an hour and no churning is required in an ice cream maker so it’s great if you’re short on time.
Zabaglione is popular in restaurants in the USA, Argentina and Uruguay. It’s common for chefs in restaurants to add whipped egg whites or whipped cream to this dessert to provide more body and to help the delicious treat last a whole night of food service.
How to improve your Zabaglione
When heating your Zabaglione, the choice of bowl can make or break this dessert. Make sure you avoid plastic or thin stainless steel bowls as they don’t conduct heat well. The best option is a copper bowl which is great for evenly distributing the heat; this means you reduce the chance of cooking the yolks. A second option is to go for a glass bowl which is what I used and it worked fine.
How to serve Zabaglione
This dessert works well with your favourite fruit: strawberries, blueberries, peaches, banana are perfect. You can also serve with biscotti, cake, panettone or almonds. I enjoy stirring in whipped cream although it does dull down the flavour of the Zabaglione. Serve in a champagne glass for maximum effect!