https://www.simplyrecipes.com/recipes/zabaglione/
Zabaglione is a simple Italian dessert made of egg yolks, sugar, and Marsala wine. It is usually served warm, though it can be served cold, as a sauce, or even frozen.
The Difference Between Zabaglione and Sabayon
Zabaglione is often called sabayon (or zabayon). Zabaglione is an Italian dessert, and sabayon is the French version of zabaglione. Sabayon is typically served over fresh fruit; sometimes it's broiled over fruit in a dish and called a gratin.
Tips for Preparing the Custard
- Zabaglione needs constant whisking, so that it doesn't overcook or curdle. Make sure you have all of the ingredients ready so that you don't overcook the custard.
- Adjust the sugar. If you prefer your zabaglione sweeter, add more sugar a tablespoon at a time until you hit the right sweetness level for your taste buds.
Other Wines to Use in Zabaglione
Marsala wine is the traditional ingredient in zabaglione, but feel free to substitute it with another sweet wine, like sherry, Madeira, sparkling Moscato, or another dessert wine. Even some Grand Marnier would work.
How to Serve Zabaglione
Zabaglione is not a make-ahead dish. Leave it too long and all of your hard whisking work will be wasted once the dessert deflates over time.
It's served quite often in restaurants folded into whipped cream, which helps hold the custard chilled for several hours. You can then spoon it over a slice of cake or panettone.
Zabaglione can also be served in a bowl or dish topped with some fresh fruit, like pears, raspberries or sliced strawberries. It can be the star dessert just topped with some toasted almonds or with just a couple of biscotti.
