Zabaglione & Summertime Berries

Zabaglione & Mixed Berries

Zabaglione & Mixed Berries

I learned how to make zabaglione, a northern Italian specialty, while attending culinary school the Piedmonte region.

Zabaglione is a simple and quick dessert that is absolutely delicious. It is basically a delicate sauce of foamed egg yolks, sugar, and wine.

It is a wonderful accompaniment to summertime berries, as well as juicy fruits and figs.

The yolks are whipped vigorously as they cook in a double boiler over simmering water until a dense, thick foam develops. Whipping allows the incorporation of air, which creates the smooth, silky sauce that is the signature style to this kind of whipped egg-based dessert.


Moscato d’ Asti

Marsala is the most popular wine added when making this dish, but originally this was not the case. In Piedmonte, it was traditionally made with Moscato d’ Asti, a sparkling wine.

Asti, located in the Piedmonte region, is an area world renown for its wine production. Moscato d’Asti production here is big business and is held in high esteem. It’s no surprise that it would find its way into this dessert

When I studied in Asti, I was taught to make zabaglione with Moscato d’ Asti. In nearby France, zabaglione is made often with their very own sparkling wine, champagne.If ever you find yourself in Piedmonte, remember to try the  zabaglione. It may or may not have been invented here, but it was most definitely perfected in Piedmonte.


Zabaglione and Mixed Berries

Zabaglione and Mixed Berries

The recipe for a zabaglione couldn’t be any simpler. It is a simple ratio of ingredients. The way I was taught to remember the ratio to this dessert was: 1+2+2+1

Tip: 1 egg yolk + 2 egg shells of sugar + 2 egg shells of wine + 1 egg-shell of water (optional).


Balloon Whip


When whipped together using proper techniques it produces a delicious and divine foam like custard. The trick to this recipe is to whisk the ingredients vigorously over a double boiler, or with the expert use of a “zabaglione pan.”