Zabaglione (Piedmont)

Desserts

Zabaglione is surely the most famous of all Italian puddings. It is served in glasses, either hot or cold, and eaten with a spoon.

For each egg yolk you will need about 1 tbsp of sugar and a tablespoon of marsala or white wine. Put these in the top of a double boiler and beat until well blended. Then continue to beat over boiling water, taking care that the water below doesn not touch the bottom of the pan, until the Zabaglione is thick, light and fluffy.

The pudding may be flavored with vanilla, liqueur or grated orange or lemon rind.