Dish
Zabaione
Zabaione is made by combining egg yolks, sugar, and sweet wine to create a custard base. The custard is then cooked over low heat until it is light and frothy. The dessert is typically served warm and can be garnished with fresh fruit or whipped cream. Zabaione is a sweet and delicate dessert that is perfect for special occasions or as a sweet treat after a meal.
Origins and history
Zabaione originated in Italy and is a popular dessert in Italian cuisine. It is often served at celebrations and special occasions.
Dietary considerations
Zabaione is not suitable for those with egg allergies or alcohol intolerance.
Variations
Variations of zabaione include using different types of sweet wine such as Marsala or Moscato. Some recipes also call for the addition of flavors such as vanilla or cinnamon.
Presentation and garnishing
Zabaione is typically served in a small dish or cup. It is often garnished with fresh fruit or a sprinkle of cinnamon.
Tips & Tricks
To achieve the perfect texture, be sure to cook the custard over low heat and whisk constantly to prevent curdling.
Side-dishes
Zabaione can be served with fresh fruit or a fruit compote. It is also commonly served with a biscotti or other Italian cookie.
Drink pairings
Zabaione pairs well with a variety of sweet wines such as Moscato d'Asti or Vin Santo. It can also be served with a cup of coffee or espresso.
Delicious Zabaione recipes
More dishes from this category... Browse all »
Arsumà
Italian cuisine
Atolillo
Mexican cuisine
Baba-de-moça
Brazilian cuisine
Bavarian Cream
German cuisine
Crema Catalana
Spanish cuisine
Crème brûlée
French cuisine
Crème caramel
French cuisine
Herrencreme
German cuisine
More cuisines from this region... Browse all »
Abruzzese and Molisan cuisine
Savory, Earthy, Rustic, Hearty
Apulian cuisine
Fresh, Savory, Rustic, Simple
Arbëreshë cuisine
Savory, Tangy, Herbaceous, Spicy
Basilicatan (Lucanian) cuisine
Savory, Earthy, Rustic, Hearty
Ligurian cuisine
Light, Delicate, Herbaceous, Salty
Lombard cuisine
Rich, Savory, Meaty, Cheesy
Neapolitan cuisine
Bold, Savory, Spicy, Tangy, Fresh
Roman cuisine
Fresh, Light, Herbaceous, Tangy, Savory