Zabaglione (edited)

Cherry

By luigi_pagano

Sat, 21 Feb 2026
  • 401 reads
6 comments
 

This is an Italian recipe
for sophisticated folks.
To begin, one requires
four large egg yolks

Caster sugar: 50 grams.
60ml of Marsala wine,
or, depending on taste,
Moscato d'Asti is fine.

Bring an inch of water
to simmer in a saucepan.
For this, you don't have
to develop a grand plan.

Find a heatproof bowl
to put on a bain-marie
and produce a dessert
you can share with me.

If properly blended,
failure won't be a risk.
Slowly add the Marsala
and vigourously whisk.

When the mixture becomes
fluffy, creamy, and airy,
it is served, cold or warm,
perhapps with some berry.

Certificate U
Poem
Mutevoli pensieri
Humour
Inspiration Point (work that responds to our weekly writing cue)

Comments

Submitted by insertponceyfre... on

Nice IP response Luigi. I tried this once and it wasn't very nice at all - maybe I'm not sophisticated enough!

 

Submitted by luigi_pagano on

Hi Claudine. It isn't a matter of sophistication, really. Zabaglione is simply a glorified egg custard. Experts say that it's successful execution hinges on the constant whipping that produce a mixture dense enough in which a teaspoon can stand up. 
In my younger days, I used to do a simpler version, called uovo battuto, by strongly beating the eggs (uncooked) and sugar and adding espresso coffee, to make a breakfast drink. Mind you, nowadays we have to make sure that the raw eggs are safe to use.

Luigi x

 

Submitted by Di_Hard on

Brilliant, Luigi :0) Your poem is as light as the dish you describe! Zabaglione is a magical sounding word, like it should always have an exclamation mark :0)

 

Submitted by luigi_pagano on

Dear Di, your words are as sweet as that pudding.  Thank you for your appreciation/

Luigi x

 

Submitted by D G Moody on

As another self-confessed Italian food lover I've yet to attempt this dish - confession to having eaten only in restaurants. You've inspired me to try it Luigi!

Dougie Moody

Submitted by luigi_pagano on

It could be tricky, Dougie, but have a go.

Cheers, Luigi