- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Contemporary
- Seasonality: All seasons
The Zabaglione
The zabaglione is prepared in a water bath, in a round-bottomed copper pot without tinning called polsonetto, whisking egg yolks, Marsala, and sugar with a kitchen whisk.
It usually accompanies vanilla ice cream, cookies like paste di meliga and cat’s tongues, and walnut and hazelnut cakes (famous in Piedmont). Moreover, it is the main filling for the Ostiglia cake.
The first zabaglione dates back to 1845.
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Carbonara and its origins:
