Zabaglione
Zabaglione is one of the most mouth-watering symbols of Reggio Emilia’s culinary tradition.
Creamy, fragrant and full of flavour, this spoon dessert is said to have originated in Scandiano, where the curious legend recounting its origins is still passed down to this day.
The modern recipe calls for Marsala, which has replaced the sweet white wine used in the original version.
In some traditional variations, crumbled biscuits or amaretti are also added, a nod to the old custom of serving the dish with stale bread.
Recipe
Ingredients
Serves 4
- 4 egg yolks
- 4 tablespoons of sugar
- 6 tablespoons of white wine or Marsala
Method
Place all the ingredients in a saucepan with a handle. Place the saucepan inside another larger pot containing hot water and put it on the hob.
Using a whisk, whisk the zabaglione until it becomes soft, fluffy and light, taking care not to let it boil.
Serve immediately.
Some people like to add a crumbled biscuit or an amaretto, as the basic ingredient in traditional zabaglione was stale bread.
Notes: it can be eaten on its own or used in other desserts; for example, you can spoon a few spoonfuls over a slice of pandoro and drizzle with a few drops of Aceto Balsamico Tradizionale di Reggio Emilia PDO or Bianco Colli di Scandiano e di Canossa DOC
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