This Showstopping Zabaglione Italian Custard Is The Yummiest Way to End any Meal (2024)

FAQs

Is zabaglione safe to eat? ›

Food Safety

When dealing with egg yolks, safety is always a concern. Here is why this Zabaglione recipe is safe: Salmonella bacteria is killed when eggs reach 140 degrees for more than 3 minutes. For the custard to thicken, it will necessarily reach that temperature for that amount of time.

Zabaglione: A Classic Italian Dessert

The result is a frothy and indulgent treat with a complex flavor profile: the richness of the egg yolks, the sweetness of the sugar, and the depth and warmth of the Marsala wine come together in a symphony of flavors that is absolutely irresistible.

Where Does Zabaglione Come From? The Gourmet Sleuth writes, "Zabaglione is said to have been invented in the 16th Century in Florence, Italy in the court of the Medici. This dessert is classified as a 'caudle' rather than a custard. A 'caudle' is a sauce used as a custard to fill pies or tarts.

One of Italy's great gifts to the rest of the world, zabaglione, is an ethereal dessert made by whisking together egg yolks, wine - traditionally marsala but champagne or wine is often used for a savoury version - and sugar.

Zabaione can be served as a cream at the end of a meal or as a dessert for children (without the wine).

Serve the zabaglione over a slice of cake, crostata or panettone, on top of fresh fruit with a sprinkle of toasted almonds, or alone in a beautiful dessert glass with some biscotti, amaretti, or savoiardi alongside.

Zabaglione is a sweet creamy dessert made from egg yolks, sugar and nutmeg wine or liqueur. Its taste is rich, creamy, and has pronounced notes of vanilla and harmonious shades of alcohol.

Reasons: not cooked enough, cooked too quickly so egg doesn't thicken; egg overcooked and about to curdle; too much liquid flavouring.

SARAH SAYS: When combining egg yolks and sugar, make sure that you mix together immediately, otherwise the yolks will quickly dry out from the undissolved sugar, called "burning". This will leave you with hard bits in the finished recipe i.e., crème anglaise, pastry cream, lemon curd, etc.

It is basically egg yolks beaten with caster sugar and a sweet wine. In the south Marsala tends to be used, whilst in Piedmont, from where it originated, Moscato d'Asti or other sweet white wine is more common. Like the choice of alcohol, the name also varies – 'zabaione' in the north, and 'zabaglione' in the south.

What does zabaglione mean in English? ›

noun. , Italian Cooking. a foamy, custardlike mixture of egg yolks, sugar, and Marsala wine, usually served hot or chilled as a dessert.

Perhaps the most iconic Italian dessert, tiramisu appears on menus at restaurants not only throughout Italy but also all over the world.

The custard is full-bodied and lightly sweet from the aged sherry, the hints of hazelnut earthy and warm. It's perfect spooned over a handful of ripe figs. Or have a little fun, and try a zabaglione using beer. A Belgian ale with its delicate, light flavor will give the custard a nice, malty finish.

Zabaione is generally considered a Piedmontese recipe, and according to the venerable Il cucchiaio d'argento it was invented by a Spanish lay brother and future saint, Pascal de Baylón, who also lent the dish its name.

Alcohol content:

2 units of alcohol. 14.15% alc./vol.

Mousse recipes that use raw eggs should be modified by heating the milk, eggs and sugar to 160 degrees F. Hillers recommends any recipe calling for raw eggs should be modified to either heat the eggs or to substitute a modified egg product.

No, it is never safe to consume raw eggs. The Centers for Disease Control and Prevention (CDC) recommends avoiding raw eggs because they can lead to serious illness. Eggs may carry salmonella, a bacteria that causes food poisoning. Eggs can become contaminated with this bacteria before the shell is formed.

"Sabayon" is a French transliteration of the Italian "zabaglione," originally made with one tablespoon sugar and two tablespoons Marsala per egg yolk; French versions typically use white wine instead of the sweeter Marsala, and increase the liquid by 50% for a softer, lighter cream."