Zabaglione is a type of custard served all over Italy, but its origins are in Piedmont, home of the prized white truffle, hazelnuts, and Barolo wine. In this region of Northern Italy, zabaglione is often served alone with cookies, frozen, or spooned over hazelnut cake. Like most old classic dishes in Italy, stories abound with other regions claiming they invented the dish. This dish is so popular the French created their version, Sabayon.
Zabaglione al Moscato
- Large bowl
- Larger bowl for ice bath
- 6 large Eggs
- 6 tbsp Sugar
- 18 tbsp Italian sweet marsala
- 6 Amaretto cookies, crushed
- 4 tbsp Whipped cream
- 3 tbsp Amaretto liquor or Champagne
- Prep – Find a metal bowl (copper best) and unsure it fits over a pot, sinking in an inch-or-two. Fill an even larger bowl with water and ice and place this ice bath in the sink. Heat a few inches of water in the pot and adjust water heat to a gentle simmer. Boil and you'll get scrambled eggs, too low and you'll be whisking until next Tuesday).
- Cook – Whisk the eggs, sugar and marsala in the bowl you'll be placing over the pot of simmering water. Create a bain marie by placing the bowl with liquids directly over the pot of simmering water. Whisk vigorously until it becomes thick and frosty. Place bowl in the ice bath to cool. Blend in the crushed cookies, whipped cream and liquor. Refrigerate to cool completely. To serve, spoon into parfait cups or a single serving bowl and surround with more amaretto cookies.