Zabaione (Zabaglione

Hi Frank, It’s Linda here! I run a small blog about Italian cuisine myself. I find your work truly remarkable…just wanted to tell you I put a link to this recipe in my last article because I needed a zabaione recipe for my torta di nocciole and I loved your version. I really hope you don’t mind. Ancora complimenti! Linda

Thanks so much, Linda, for your lovely comment. And I’m delighted you chose to link to our recipe. Happy cooking! Frank

Frank, Wikipedia says that traditionally the dessert uses raw eggs and isn’t cooked, but I can’t find a single recipe that backs this up. Has a double-boiler always been used? I eat raw eggs all the time so that doesn’t bother me, I just want to know how this is traditionally made.

Like you, I’ve never seen a recipe where heat wasn’t applied. And while I don’t know it for an absolute fact—the origins of this dish are quite murky—I can’t see making zabaione without heat. Eggs emulsify with fat in their raw state, but not with liquor, so it wouldn’t attain that typical creamy texture.

Although the legend surrounding the history of zabaglione and then Friar Pasquale Baylon (now a Saint) is a fascinating one, it has unfortunately been proven a myth. For all the delicious details see http://homebars.barinacraft.com/post/155160680638/zabaglione-dessert-custard-or-drink

Thanks, it’s quite a long (but fascinating) story! I guess the bottom line is, no one really knows for sure how zabaione got its name…

Ooh Frank, love the idea of using moscato d’Asti. i haven’t made zabaglione in awhile. I used to be intimidated by it, but the only way to conquer such fears is to dive right in, no? Love it with fruit. BTW, Michael Chiarello has a recipe in one of his books for zabaglione, made with honey, that (allegedly) stays stable for a couple of days. I have yet to try it.

Absolutely right, Domenica! And you know, the mousse version is almost impossible to curdle. It just needs a bit more elbow grease than the custardy variety. And thanks for the tip about the honey. I’ll try it too and we can compare results!

I love egg custards or desserts just like this one, but don’t think I’ve ever had one made with Marsala — sounds amazing! I hope you can get your header back soon.

Thanks so much, Nancy. The header’s back. I have to say, WP was responsive and quick in getting things back in order. Kudos to them!

Queste foto sono un vero attentato alla linea ma come dicevano i nostri antenati “semel in anno licet insanire” ! Una coppa di zabaione la mangerei anche subito ! Buon fine settimana Frank !

Hi Frank! I’m Stelios from http://www.your-dreams-coming-true.com food blog. I receive your recipes regularly. You’ve done a very good job with this dessert. It’s been ages since I’ve heard of it. Quite popular in Italy during the 70’s but a most delicious one. Bravo you’ve done some good research. I may use our sweet wine from the island of Samos what do you think? Have you ever had it? If not try it. God Bless

Many thanks for your kind words, Stelios! I’m not familiar with Samos wine, but I have to think that it would work very well. Given that it’s a sweet wine, I would perhaps cut down on the amount of added sugar a bit.

Thank you for your reply Frank. Since you are such an international man, it might be a good idea for you to taste this wine and let me know. It is very appreciated by most foreigners who visit Greece. I am sure it exists in the U.S.

Frank, mi levo il cappello innanzi a te. You’ve done it again. You continue to present recipes with utter authenticity as well as with solid historical background. (I had no idea that the spelling “zabaglione” wasn’t authentic!) How do you suppose arose the tradition of including wine from the extreme South in this recipe from the extreme North?

Leonardo, your guess is as good as mine. Of course, as mentioned the original wine used was the local moscato, but I suppose it was just the popularity of Marsala, both nationally and internationally, that led to the change. There are many examples, unfortunately, of that kind of cultural ‘flattening’ arising from modern communications and transportation technology.

… although, there are rare instances where cross-pollination yields something wonderful. While California Marsala is putrid, the authentic Marsala (Lombardo, Florio, Pellegrino) is arguably the greatest sweet wine in the world. To give another example, I never make pesto with pine nuts — they’re expensive and relatively uninteresting. I use either freshly-shelled pistachios (in this case the California ones are very good) or cashews. The former are more interesting, but the latter lend a fabulous creaminess.

Well, I suppose you’re right. Pesto with pistachios–I like the sound of that!

Ah, thank you for reminding me how much I love this treat. Now I want to make it!

Actually, I hadn’t made it myself for years before doing this post. One taste again and I wondered why… !

Frank – One of my favorites, with strawberries. I always wondered about making it ahead of time for a dinner party and warming it again. Is it possible, or would it separate?

This mousse-like version definitely can’t be made ahead. I had some extra from the shoot that I saved in the fridge over night. It had lost all its volume and turned into a dark and rather unattractive (but still tasty) liquid by the next day. The custard version probably keeps better, but I can’t say I’ve ever tested it. If you do, let us know!

Love your opening photo. I agree with Adri…I think you don’t see this delicious dessert because people are so afraid of the eggs. I can’t remember the last time I saw it served at a restaurant. I make zabaione as part of my recipe for tiramisu.

Thanks, Karen! Yes, I’m sure you’re both right. Between the cholesterol and the salmonella, I suppose it’s kind of scary if you’re of a certain mind… But it’s so good!

I love tit, one of my faves. People are, I think, afraid of making it – it’s those egg yolks and the heat, but as you know a little patience and attention and one is home free. And everyone always loves it. Served hot or cold, plain or with fruit, it is a classic and elegant dessert.

Couldn’t agree more, Adri! A little tricky at first, I guess, like making hollandaise sauce, but once you get the hang of it, it’s a snap to make!

Precious recipe! In Romania, we often used to eat zabaglione only with crepes but now, I can see (and believe) that, a simple desert made just from a glass of foam is more than enough! Thank you so much for sharing the Angelinas’ old culinary teachings!

You’re welcome, Mala! Thanks so much for your comment and readership!

I am a great fan of this desert and have made it on a few occasions! I especially like it done with Champagne! Regards, Ragnar

Champagne sounds really nice, Ragnar! I haven’t tried it that way but I’m sure it’s exquisite.

I especially like zabaione over berries or pound cake (or both). Once when I made it I was out of marsala and used amaretto instead. Very tasty.

Amaretto sounds nice, Sally! I’ll have to give it a try some time.