Authentic Italian Zabaglione

Zabaglione, also known as sabayon, is one of Italy's oldest and most beloved desserts. It is a warm, airy custard made from just three ingredients: egg yolks, sugar, and a splash of wine or liqueur, whisked together over gentle heat into something that is far greater than the sum of its parts.

This beautiful dessert comes from the north of Italy, most famously from the region of Piedmont, where families have been making it for generations. Some people call it Italian eggnog, but trust me, this is on another level.

Now this version is very special to me. It comes from my Bis-Nonno Tobia, my great grandfather, and it has been passed down through the family. Instead of the classic Marsala wine, we use Frangelico, a liqueur inspired by the monks of Piedmont, which gives the zabaglione a beautiful, slightly sweet flavour with hints of hazelnut.

It is elegant, rich, and guaranteed to impress anyone you serve it to. With fresh berries, sponge cake, biscuits, or just on its own, warm and silky straight from the bowl. Just three ingredients, a bit of patience, and a good arm for whisking, and you have got yourself one of the most underrated Italian desserts out there.

Prep Time 5

Cook Time 10

Servings

Equipment

large pot
Large glass bowl
Hand whisk

Ingredients

5 organic farm-fresh eggs
70 g / 2.5oz white sugar
50 –90 ml / 1.6–3 oz Frangelico liqueur
Fresh berries for topping
Amaretti biscuits for topping

Instructions

Fill a large pot about three-quarters full with water and bring it to a gentle simmer. Place a glass bowl on top to check the level, the bottom should just lightly touch the water. Once you’ve checked, remove the bowl and set it aside.
Separate the eggs, keeping only the yolks and saving the whites for another recipe. Add the yolks to the bowl (off the pot) and begin whisking by hand for about 5 minutes, until they start to lighten in colour.
Add the sugar gradually, in three stages, whisking well after each addition so it dissolves properly.
Place the bowl over the pot of water, making sure it sits securely without trapping the steam. Keep whisking continuously while the mixture cooks gently from the heat below.
Make sure the water stays at a gentle simmer, never boiling. Slowly pour in the alcohol, in this case Frangelico, while continuing to whisk.