Italian Sabayon Recipe

Enjoy Traditional Italian Recipes For Zabaione, Or Zabaglione

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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.

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.

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.