Did you know that Zabaglione has Piedmontese origins? As with all iconic recipes, many claim its authorship. However, regardless of its roots, it is a simple dessert, prepared with three ingredients, but it’s truly exceptional. The real innovation is the variant with Moscato, which being a typical Piedmontese wine, I find it more suitable than Marsala and also gives it a more delicate taste. It is prepared in a double boiler and is usually served warm, but it can also be served with ice cream or added to coffee to make it even more delicious. It can also be added to custard or mascarpone to create unusual creams for filling pastries or cakes. This Moscato Zabaglione will surely win you over.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 2People
- Cooking methods: Double boiler
- Cuisine: Regional Italian
- Region: Piedmont
- Seasonality: All seasons
Ingredients
- 2 egg yolks
- 2 tablespoons sugar (about 1.75 oz)
- 1.4 fl oz Moscato (two half shells)
Steps
First, separate the egg yolks from the whites. Place the whites in a container and the yolks in a bowl.
Add the sugar to the two egg yolks.
Start beating with the mixer beaters.
Continue beating for a few minutes until the mixture becomes frothy.
Now add the Moscato, two half egg shells which correspond to about 1.4 fl oz.
Beat a little more to mix everything and then place the bowl over a pot with a little water. You need to cook the mixture in a double boiler, but make sure the bowl does not touch the water in the pot. Continue mixing until you notice that the mixture is slightly thickening and the ingredients no longer separate. If you have a thermometer, you should reach a temperature of about 180-181°F.
The Zabaglione will be beautifully soft and frothy, taking about 5-10 minutes. Remove it immediately from the heat and place it in another container, otherwise, it may thicken too much. You can enjoy it as is or with some small cookies, ideal are Paste di Meliga.
Tips and Suggestions
You can also prepare Zabaglione with other wines or liquors. The classic is with Marsala, but you can also use another fortified wine. There are also more alcoholic variants with rum or brandy.
Be careful not to let the bowl with the zabaglione touch the water during the double boiler cooking, otherwise you risk overcooking the egg.
If you enjoyed the Moscato Zabaglione recipe, try it with these typical Piedmontese cookies:
