Dessert: Italian Zabaione

This very popular dessert, a wine-flavored custard, is sometimes also called zabaglione. It is made in several variations and is sometimes used as a sauce. The French have an adaptation of it, which they call saboyan.


4 egg yolks

4 tablespoons sugar

Three-quarters cup Marsala wine


Put the egg yolks in the top of a double boiler over simmering water. Beat with a wire whisk or rotary beater until foamy. Gradually add the Marsala. Continue beating until the mixture thickens. Spoon at once into stemmed glasses and serve.

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