A warm alcoholic eggy cloud of deliciousness.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Vincenzo's Plate | 2021-04-25 14:00:15 |  129,586 Views |
How to make ZABAGLIONE RECIPE Like my Italian great-grandfather
Serious Mealtimes / Amanda Suarez
After more than a decade at Babbo I’ve made a lot of zabaglione. Enough to fill a Fiat Cinquecento I’d say and I never get tired of it. Zabaglione or the alternative spelling of zabaione or sabayon (in French) is a miracle of a dessert. With three basic ingredients and a little practice at whisking over a water bath you’re rewarded with a warm boozy eggy cloud of deliciousness the down comforter of the dolci universe.
It’s also the perfect last-minute dessert fix; all you need to make a fantastic sabayon are egg yolks wine sugar and some good arm muscle. The basic formula to generously serve four people is 4 egg yolks 1/4 cup wine (or a combination of wine and spirits) and 1/4 cup sugar. I like to add a tiny pinch of salt to enhance the flavour. The recipe can be doubled to serve a crowd and adjusted slightly to play with the flavours. Try not to stray too far from these proportions though; sabayon is an emulsion and the ratio of fat to liquid is important (more on recipe proportions below).
