Did you know that Zabaglione has Piedmontese origins? Although, like all recipes that have become iconic, many claim its authorship. Nonetheless, regardless of its roots, it is a simple dessert, made with three ingredients, but it is truly exceptional. The real innovation is the variant with Moscato, which, being a typical Piedmontese wine, I find more fitting than Marsala and also gives it a more delicate flavor. It is prepared in a bain-marie and is usually served warm, but it can also be served with ice cream or added to coffee to make it even more indulgent. It can also be added to custard or mascarpone to prepare unusual creams to fill pastries or cakes. I’m sure this Zabaglione with Moscato will win you over.

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A delicious dessert to pair with Zabaglione with Moscato, besides panettone or colomba, is

Difficulty: Easy
Cost: Affordable
Preparation time: 30 Minutes
Portions: 2 people
Cooking methods: Bain-marie
Cuisine: Regional Italian
Region: Piedmont
Seasonality: All seasons, Christmas

Ingredients

2 egg yolks
2 tablespoons sugar (about 50 grams)
1.5 oz Moscato (two half shells)

Steps

First, separate the egg yolks from the whites. Place the whites in a container and the yolks in another bowl.
Add the sugar to the two yolks.
Start whisking with the mixer beaters.
Continue whisking for a few minutes until the mixture becomes fluffy.
Now add the Moscato, two half egg shells which correspond to about 1.5 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 bain-marie, but make sure the container doesn’t touch the water inside the pot. Keep blending until you notice the mixture is slightly solidifying and the ingredients don’t separate anymore. If you have a thermometer, aim for a temperature of about 180-182°F.
The Zabaglione will be nice and fluffy; it will take about 5-10 minutes. Remove it immediately from the heat and place it in another container, otherwise you risk it setting too much. You can enjoy it plain or with some cookies, ideal are Paste di Meliga.

Tips and Advice

You can also prepare Zabaglione with other wines or spirits. The classic is with Marsala, but you can also use another fortified wine. There are also more alcoholic variants with rum or brandy.

Make sure not to let the container with the zabaglione touch the water during the bain-marie cooking, otherwise you risk overcooking the egg.

If you liked the Zabaglione with Moscato recipe, try other typical Piedmontese sweet recipes:

Piedmontese hazelnut kisses

Paste di meliga

Friciò Piemontesi di Carnevale