A traditional Italian dessert Zabajone (written Zabaglione in most of Italy outside of Piedmont) is a delicious treat for the whole family. Well maybe not the whole family as it is full of Marsala wine so perhaps make it when you have no children to dinner.
This recipe is one of mine and my wife's Maria's favorites and we always tend to associate it with some of the most magical and romantic evenings in our lives. I hope it does the same for you.
Maria and I love sharing our favorite Italian recipes and "our" Italy with you so please stick around a little and explore. Take your time though, put your feet up and enjoy...Italy is not one of those things that should be rushed.
Once you've explored we'd really love it if you'd like us too.
As with all dishes from the beautiful Piedmont region of Italy this traditional Italian zabajone
recipe really works out a lot better if you use authentic ingredients in preparing it.
Maraschino is the best to use but you can use any other light-colored liqueur in the abscence of Maraschino,
strawberries or cherries
Calculate the quantities as follows:
For each person: three egg yolks, three teaspoonfuls of castor sugar, and a wine glass of wine and liqueur mixed equally.
Zabajone is a kind of syllabub. It is made with Marsala and Maraschino.
Whip up the yolks of the eggs with the sugar, then gradually add the wine and liqueur mixture.
Put this in a bain-marie, and stir until it has thickened to the consistency of a custard.
To avoid disaster ensure that whatever happens you don't let it get to the boil.
Serve hot in custard glasses with the sponge fingers and decorate it with the strawberries or cherries.
Piedmont Cooking & Recipes