Zabaione

The Zabaglione / dzabaʎʎone / or zabaglione / ː nə ʦabajo / (in France, also known as sabayon / sabajɔ / ) is one of the most famous desserts of Italian cuisine. It is a wine cream, beaten until frothy white in the first egg yolk and sugar. Then, Marsala, which was flavored with some rum and possibly cinnamon, added and beaten the mixture in a water bath until frothy. Zabaglione is usually served in a sugar -dusted glass ( cup ) and with biscuits on the side.

In a broader sense are called Zabaglione different desserts to " alcohol foam ", eg of concentrated red wine, eggnog, etc., are based.

The invention of this recipe is both Bartolomeo Scappi, a famous Italian chef of the 16th century, attributed as well as a chef at the court of Duke Charles Emmanuel I of Savoy in the 18th century.