Zabaglione (edited)

Cherry

By luigi_pagano

Sat, 21 Feb 2026
  • 268 reads
10 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 TJW on

Italian food is the best.  The quickest and surest way to a man's heart is through his stomach.  Make me spaghettie with spicy marinara sauce and I'm yours.  Appreciate the read.

V/R

 

Submitted by luigi_pagano on

I am pleased to have met a fellow gatronome who shares my taste for Italian food.  May I suggest a glass (or two) of Montelpuciano d' Abruzzo wine for the marinara or Barbera if you prefer the spicy (Arrabiata) version. 

Buon appetito, Luigi

 

Submitted by TJW on

Noted.  Consecrated in my pocket notebook for the next time I buy alcohol.  Molte grazie.

 

Submitted by luigi_pagano on

Good man, enjoy.

Salute, Luigi

 

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