The Italian dessert classic that you can make quickly if someone asks for dessert and you haven’t had planned anything. All you need is fresh eggs 🥚 and sugar and some endurance whisking.
Depending on where you are you can find many ways of that classic Italian dessert:
Zabaione, Zabaglione, Zabajone, Sabayon.
00:00 Intro
Basically a Zabaglione is a wine custard with eggs and sugar as base. You can start with the eggs and put sugar into the eggs or you can do it the other way round. You can take the whole eggs, or if you add alcohol you rather just want to take the egg yolks.
00:07 Alcohol-free Zabaglione
The first Zabaglione is an alcohol-free Zabaglione variation:
I added some warm milk scented with vanilla to the sugar egg mixture.
Whisk it until fluffy and white.
00:43 Classic Zabaglione
The second Zabaglione is the classic variant and the way how I learned it:
Add sugar to the egg yolks.
And some sweet wine or some sweet liquor.
Again, whisk it from yellow to white.
01:10 Interlude: Cheese Tasting
Those are basically the two ways how to make a classic Zabaglione.
As you can see both variants, as well as both methods work great and if you whisk thoroughly and patiently it will get you a great consistency – a velvety smooth consistency one expects from a delicious Zabaglione. You want to get it from a “yellowy eggy mix” to a “white velvety smooth”.
02:48 Redwine Zabaglione with Pears 🍐
Since you already know how to make the classic Zabaglione, I am going to show you a third recipe with step-by-step instructions: red-wine zabaglione with pears.
You can basically take any fruit and any sweet liquor combination.
So by the end of this YouTube video you will have learned three variants of this Italian dessert classic and something that you may surprise your friends and family 👪 the next time they are over for dinner and you need to come up with a quick dessert.
Sound good? Then please give it a thumbs up!
04:46 Plating
Traditionally Zabaglione is served in a wine glass
Bon Appetito
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