It is said that this was created in the 17th century as a result of a mistake by the chef of the Duke Carlo Emanuele the 1st of Savoy. He accidently poured some foritfied wine into an egg custard. It soon became the pudding served by the Piedmontese artistocracy.
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- 5 large
- egg yolks
- 7 Tbsp
- superfine sugar
- 5 Tbsp
- 5 Tbsp
- white wine
- of cinnamon
1Put the egg yolks and sugar in a double boiler and beat with a whisk until pale yellow and creamy. Beat in cinnamon.
2Place the double boiler over simmering water, not boiling. Add marsala and white wine, whisking constantly. The mixture will start to swell and become frothy, with soft mounds. Remove from heat and spoon into wine glasses or bowls.
3Zabaione usually is served warm, but if you want to serve it cool that's fine.
Top with Strawberries or raspberries and some whipped cream.