Summerly zabaione with moscato wine

Zabaione, known also as zabaglione or zabajone, is an extremely simple italian dessert made of egg yolks, sugar and sweet wine. Marsala or vin santo are the most common wines used in the preparation, but moscato wine is also a delightful ingredient choice, and gives this fantastic dessert a “summerly” air. Topping it with fruit in summer is popular, in winter you could dust some cocoa powder over it for extra comforting richness in taste. The classical lady finger biscuits (savoiardi), or other hard biscotti are always a delicious way to spoon up this tempting egg nog pudding, that N.B. inspired the creation of the historical egg liquor Vov in the 19th century.

photo: Áslaug Snorradóttir

6 servings


  • 6 eggs
  • 4 abundant tbsp sugar
  • 180 ml natural moscato wine (not sparkling), f.ex. the moscato from Bava Winery, Cocconato, Asti.Method
  1. Separate the eggs  in a heat resistant bowl or steel bowl, whisk the yolks together briefly and then add the sugar. Whisk energetically into a foam. Then slowly add the wine.
  2. Use a bain-marie to cook the cream as you will control the cooking better that way. Put the bowl into a small pot of gently simmering water. Whisk constantly until the creamy foam has more or less tripled in volume. It’s very important keep whisking, and to be careful of the water not boiling, but simmering, otherwise you will come up with sweet scrambled eggs instead of a smooth elegant creamy foam.
  3. Spoon the cream into dessert glasses and serve. Lady finger biscuits, savoiardi, is a gourmet and savorous way to spoon up the delicate pudding. You can also use the zabaione in combination with fruits, f.example pour it over halved apricots or peaches, and in winter over pears boiled in red wine. Then eventually use the more “wintery” marsala version of the dessert. Using the fantasy and make the most of the fruits in season is my motto.
  4. If you wish to pair a glass of wine with your sweet cream, a glass of the same moscato used in the preparation would be perfect. Remember to serve it quite cold, ca. at 6°, that is recommended for sweet sparkling wines (in this case not sparkling). You can also use sparkling moscato in the recipe if you like.


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