Zabaglione

Zabaglione, Zabaione, or Sabayon--however you spell it or say it, I'm making it today! Zabaglione is an Italian dessert that consists of a mere three ingredients: wine, sugar, and egg yolks. Although the dessert is much like a custard, it is technically classified as a caudle. Originally, a caudle (as described by Merriam-Webster) was "a drink (as for invalids) usually of warm ale or wine mixed with bread or gruel, eggs, sugar, and spices." Today, caudles are no longer used as a beverage for invalids, but are used as sauces or for filling pies, tarts, and the like. To create your own Zabaglione, use the following recipe:


1 cup white wine
1/2 cup sugar
6 egg yolks


Combine all of the ingredients. Place mixture in a double boiler (or heat resistant bowl) over boiling water. Do not let the bowl touch the water. Continue to mix with a hand mixer until the Zabaglione is thickened to the consistency of whipped cream. Serve alone or as a sauce with berries or cake.

The verdict: Let's hear it for the Italians! This dessert may be simple, but the taste sure isn't. The Zabaglione is light and creamy with a sweet subtle taste of wine. I'll definitely make this again. In fact, I may make this a staple dessert in my kitchen.


Happy adventuring!