Zabaione

Zabaione, also known as zabaglione, is a delectable Italian treat that can be savored as a dessert or a beverage. Composed of a simple mixture of egg yolks, sugar, and sweet wine—occasionally enhanced with spirits like cognac—it’s a versatile dish that adds a touch of elegance to any occasion.

When served as a dessert, zabaione is a light, airy custard whipped to perfection. It’s often presented in a champagne coupe and pairs beautifully with fresh fruits. In France, you might encounter it as sabayon; in Argentina and Uruguay, it’s known as sambayón and is even a popular ice cream flavor. In Colombia, it goes by sabajón, and in Venezuela, a similar egg-based drink called ponche crema is a Christmas favorite.

The origins of zabaione are steeped in history, with various tales tracing it back to different parts of Italy. The traditional method involves gently cooking raw egg yolks in a bain-marie (a hot water bath) and blending in Marsala wine, although other wines can also be used. For added richness, some versions are finished with beaten egg whites or whipped cream. For those who prefer a non-alcoholic version, the wine can be replaced with espresso, creating a delightful variation known as Uovo sbattuto.

French cuisine embraced this delightful creation in the 1800s, dubbing it sabayon. Over time, the term sabayon expanded to encompass not just dessert creams but also yolk-based sauces and broths, particularly by the 20th century.

Whether you enjoy it as a dessert, a drink, or a creamy sauce, zabaione is a timeless classic that continues to charm taste buds around the world.