Zabaione: a dessert perfect for a lazy Sunday afternoon

If you’re looking for a dessert that will impress surprise guests or wow your mother-in-law, while being quick to make, zabaione is the perfect choice. This creamy Italian classic, known for its foamy texture and aromatic flavor, is ideal for a relaxed Sunday afternoon or when craving something sweet.

Zambaione, Photo: Konstantina CC BY-NC-ND 2.0

HISTORICAL FACTS

The origins of zabaione are shrouded in legends from various Italian regions. One story places the dessert in the 16th century at the court of the Medici family in Tuscany, where it was a favorite among the nobility. Another legend from Piedmont attributes its creation to Franciscan monks who named it “sambayon” in honor of Saint Pasquale Baylon, the patron saint of cooks.

The third, perhaps the most colorful story, comes from Emilia-Romagna in 1471, where the mercenary captain Giovanni Baglioni, after a modest booty that included only eggs, wine, and sugar, ordered these ingredients to be mixed and heated, thus creating zabaione.

ZABAIONE HAS GAINED POPULARITY NOT ONLY IN ITALY BUT AROUND THE WORLD OVER THE CENTURY. IN FRANCE IT IS KNOWN AS “SABAYON”, WHILE IN ARGENTINA AND URUGUAY IT IS POPULAR UNDER THE NAME “SAMBAYÓN” AND IS OFTEN USED AS A FLAVOUR FOR ICE CREAM.

Zambaione, Photo: erik forsberg CC BY-NC 2.0

HOW TO MAKE ZAMBAIONE?

Zabaione is traditionally made with egg yolks, sugar and dessert wine, most often Marsala. During preparation, the mixture is constantly stirred over low heat until it becomes light and fluffy, doubling or tripling its volume. It is crucial to take care not to overheat the mixture to avoid curdling the eggs. Sometimes whipped egg whites or whipped cream are added to the mixture to achieve an even lighter texture. The finished zabaione can be served warm or cold, on its own or as a topping for fruit, cookies or ice cream.

Ingredients:

• 4 egg yolks
• 80 g sugar
• 100 ml Marsala wine (or any sweet wine)

Preparation:

• In a heatproof bowl, whisk the egg yolks and sugar until the mixture is light and fluffy.
• Place the bowl over a pot of gently simmering water (steaming method) and gradually add the wine, stirring constantly with a whisk. The bowl should not touch the hot water to avoid cooking the eggs.
• Continue stirring until the mixture becomes thick and creamy, which takes about 10 minutes.
• Serve warm or cold, as desired, with fresh fruit or crunchy cookies like amaretto.

For an extra touch of luxury, serve the zabaione in elegant glasses, garnished with fresh strawberries or drizzled with dark chocolate. If you’re a fan of cold desserts, you can refrigerate it for a few hours before serving.

Zabaione is proof that the simplest ingredients are often enough to create true pleasure. If you’re still craving something sweet today, treat yourself to a moment of Italian hedonism with this classic!