How to make Zabaglione

Why cooks start here

Zabaglione is cooked the way Piedmont cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

Zabaglione is a classic Italian dessert, cherished in the region of Piedmont. It's a simple yet elegant dish, traditionally made with just a few ingredients that highlight its rich, custard-like texture. The combination of egg yolks, sugar, and Marsala wine creates a silky and slightly frothy treat that is both sweet and aromatic. In Italy, Zabaglione is often enjoyed as a dessert or a luxurious breakfast. The taste is a delightful balance of creamy sweetness and the subtle warmth of Marsala, with a hint of vanilla rounding it out. It's a dish that captures the essence of Italian home cooking, where simplicity and quality ingredients shine.