Only 3 ingredients for a tasty sweet treat is a feat in itself but a zabaglione is just that and what a treat it is. Simplicity is usually the standard for Italian cuisine in general, so it’s no wonder that it spread to sweets as well.
This little treat is usually made into ice cream but can also be a drink
- Egg yolks 90 g
- Sugar 25 g
- Wine 75 g ( * )
To begin making zabaglione, place ice in a bowl and have it ready in frizzer. Pour the wine in a saucepan and add half the sugar. Heat the mixture slightly so that the sugar dissolves. Don’t overheat the wine so that the alcohol doesn’t evaporate.
Place the egg yolks in a bowl and whisk them as you add the rest of the sugar. After the zabaglione mixture is homogenous, start adding the wine with a ladle slowly.
Have a pot of water slowly heating up over the stop to later use as a bain-marie.
Start adding the rest of the wine into the zabaglione mix, stirring continuously.
This part is the most meticulous. You will need to stir until the mixture thickens but also until it increases its volume. Add the pot on the baine-marie.
As the zabaglione thickens the foam will also disappear. The zabaglione will be ready when the whisk leaves marks on it but leaves the zabaglione cream itself in the bowl when you lift it out.
Take the bowl of ice out and place the bowl with the yolks zabaglione mix into it for a cold bain-marie. This is mostly done to quickly cool the zabaglione and is the finishing touch it needs.
The zabaglione can be stored in the refrigerator for about 3 to 4 days.
Before serving make sure to mix it a little so that it’s homogenous.
If you want to have a more intense yellow colour you can pick and choose the yolks that have a more vibrant colour.
You can use brown sugar instead of granulated white sugar.