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Italian Sabayon Recipe

Enjoy Traditional Italian Recipes For Zabaione, Or Zabaglione

You simply have to try an authentic Italian sabayon recipe. This traditional Italian dessert is called sabayon by the French, but its true Italian name is "zabaione" or "zabaglione." It's thought to have originated in Turin sometime during the early 1500s.

Sabayon is made simply with egg yolks, white granulated sugar, and Marsala wine. One recipe also adds a little maraschino liqueur. It's really an egg custard that has been whipped to make very light and sweetened.

The secret to preparing a good sabayon is to use a double boiler and to barely simmer the egg mixture until it thickens to a light custard. If you overcook it, it can turn out with a scrambled egg consistency.

Italian Sabayon Recipe

This traditional Italian recipe for zabaglione or zabaione was taken from "Italian Cooking" by Dorothy Daly, published by Spring Books, London, in 1900.

When talking of sweets in the Italian menu, this airy-fairy refinement of egg punch is the one that springs first to the mind, and it is worthwhile knowing how to make it to perfection.

For each serving allow 2 egg yolks, 2 tablespoons castor sugar, and 2 tablespoons of Marsala, or failing this, of good Sherry. Vanilla may be added, if liked, but for my taste the dish is better without it.

Beat together the egg yolks and sugar until they are pale and creamy, then slowly add the Marsala. Place the mixture over hot water in a double boiler, and stir slowly until it thickens, taking care not to overcook it, otherwise, it will curdle. Serve immediately in warmed sherbet glasses.

There is a school of thought that dictates "serve hot or cold," but this to most Italian palates is heresy -- always serve your zabaione hot.

Zabaglione, or Zabaione Recipe

This easy Italian sabayon recipe is taken from "The Italian Cook Book" compiled by Mrs. Maria Gentile, published by Italian Book Co., New York, in 1919.

Yolks of three eggs; granulated sugar, two ounces; Marsala or sherry wine, five tablespoonfuls; a dash of cinnamon. First stir with the ladle the yolks and the sugar until they become almost white, then add the wine. When ready to serve, place the saucepan in another one containing hot water and beat until the sugar is melted and the egg begins to thicken.

Traditonal Italian Zabaglione Recipe

This easy Italian dessert recipe for sabayon is taken from "The Cook's Decameron: A Study In Taste: Containing Over Two Hundred Recipes for Italian Dishes" by Mrs. W. G. Waters, publisher unknown, circa 1905.

Zabaglione is a kind of syllabub. It is made with Marsala and Maraschino, or Marsala and yellow Chartreuse.

Ingredients: Eggs, sugar, Marsala, Maraschino, or other light-colored liqueur, sponge fingers.

This traditional Italian recipe reckons the quantities as follows:

For each person the yolks of three eggs, one teaspoonful of castor sugar to each egg, and a wineglass of wine and liqueur mixed. Whip up the yolks of the eggs with the sugar, then gradually add the wine. Put this in a bain-marie, over low heat, and stir until it has thickened to the consistency of a custard. Take care, however, that it does not boil.

Serve hot in custard glasses, and with hand sponge fingers.

Whether you prefer to call it sabayon, zabaglione, or zabaione, you'll love the amazing taste of this old fashioned Italian dessert. Try an Italian sabayon recipe today!

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