Zabaglione

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The Zabaglione or Zabaione (also known in France as Sabayon) is a dessert of Italian cuisine. It is a wine-sparkling cream in which egg yolk and sugar are first whipped in white-foam. Marsala is then added and the mixture is foamed in a water bath. Both the heating and the addition of a liquid containing water are necessary in order to produce a stable foam. Zabaglione is served, warm or cold, usually in a bulging glass.

Instead of Marsala, other alcoholic beverages are also used. While at the end of the 19th century Pellegrino Artusi listed “wine from Cyprus, Marsala or Madeira” as an alternative, today’s sources mention, besides Marsala, for example, Moscato d’Asti, but also variants with red wine (in Piedmont with Barolo) or white wine.

The invention of this recipe is both Bartolomeo Scappi, an Italian chef of the 16th century. century, attributed as well as to a cook at the court of Duke Charles Emanuel I of Savoy in the 17th century. In the late 19th century, a variant called Gogol-Mogol was popular with Russian aristocrats. The dish probably came to Saint Petersburg via a French cook.

Weblinks

Wikibooks: wine sparkling recipe

Individual evidence

Dessert cream
Italian cuisine
Eggs
Dessert containing alcohol