Today I’m going to show you how to make the easiest, and yet most delicious Italian dessert known as Zabaione (or Zabaglione). If you’ve never tried this rich and creamy, yet light, and airy Italian dessert, you’re in for a real treat! It is hard to describe this dessert, but if I had to, I would explain this as a boozy cross between a frothy beverage and a creamy custard. It is so versatile as well, you can literally eat it with a spoon, mix it into coffee, serve on top of cake or ice cream, over your favourite fruits, such as berries (which I did), using cookies to dip into, like Savoiardi (Italian lady fingers), mixed into whipped cream, or even inside Tiramisu (which I often do)… The combinations are endless! Using just 3 Ingredients – egg yolks, sugar, and a sweet dessert wine, and whipping this mixture over a double broiler, you have Zabaione! Marsala is so characteristically Zabaione to me, so that is what I use in this recipe. You can use any Marsala, but the Sperone Cremovo is my personal favourite, as the wine itself already contains yolks and sugar (further reinforcing that Zabaione taste).
