Zabaione
(Zabaglione, Zabajone, Sanbajon)
One of Italy’s most spectacular desserts, the luscious zabaione is a velvety custard cream of relatively obscure and mysterious origins. According to one legend, it was invented in Turin around the 16th century and was originally named crema di San Baylón, after its supposed inventor Franciscan monk Pascual Baylón Yubero, the patron saint of pastry chefs.
Interestingly enough, in modern-day Piedmont zabaione is still called sanbajon, though the oldest recipe for this creamy indulgence was found in L’Arte di Ben Cucinare, a 1662 book by Bartolomeo Stefani, head chef of the Republic of Venice and the Duchy of Mantua.
Regardless of its true origins, zabaione remains an all-Italian classic prepared in the exact same way across the country by whisking egg yolks with sugar over a bain-marie until they thicken into a smooth, foamy cream. Zabaione is flavored with fortified wines that are typically high on the sweet scale, such as Marsala, Vin Santo, or the bubbly Moscato d’Asti and Brachetto d’Acqui.
The cream can be enjoyed warm with ladyfingers, amaretti, or melicotti biscuits, but it can also be chilled and served over fresh fruits such as strawberries, raspberries, or blueberries.
Pairing tips
Marsala
An Englishman John Woodhouse discovered this fortified Sicilian wine and started producing it on a larger scale in 1796. Because of its instant popularity, the quality ... Read more
Moscato d'Asti
Made entirely from the Moscato Bianco grapes, Moscato d'Asti is a fragrant, not overly sweet fizzante (semi-sparkling) wine that is produced mainly in the province ... Read more
Asti Spumante
Asti Spumante is a fully sparkling wine produced under Asti DOCG appellation. It is made from Moscato Bianco grapes and most commonly by Charmat method, in which ... Read more
Alta Langa
Alta Langa is an Italian appellation for white and rosé sparkling wines located in the provinces of Alessandria, Asti, and Cuneo. Chardonnay and Pinot ... Read more
Serve with
Amaretti
These delicious almond-flavored biscotti have an ancient history, as they were supposedly first made during the Middle Ages. Their name is derived from the Italian amaro... Read more
Krumiri
Krumiri are typical Piemontese cookies dating back to 1870, when they were invented by a confectioner named Domenico Rossi. These handmade cookies are made with a combination ... Read more
Zabaione Authentic recipe
Published by the Italian Academy of Cuisine, this recipe calls for dry Marsala wine, the amount of which is measured with eggshells, the traditional measuring method for zabaione. Serve it hot with ladyfingers or a traditional Piedmontese cookie called melicotti.
WHERE TO EAT The best Zabaione in the world (according to food experts)
