Zabaglione is a deliciously frothy combination of egg, sugar and wine that’s best eaten as soon as it’s made. It originated in Italy hundreds of years ago and migrated to France where it became known as sabayon. Sicily’s famous fortified wine, Marsala, is often used to make zabaglione, though any dessert wine works well including Piedmont’s sparkling Asti spumante or Moscato d’Asti. I use the Montevecchio Moscato from Chalmers in Heathcote, Victoria – and enjoy another glass of this deliciously fruity, slightly frizzante, wine with dessert. The classic ratios for zabaglione are equal quantities of egg yolk, sugar and wine, with a half egg shell traditionally used to measure out the sugar and wine. In Milan they make a red wine version called rusumada, you can find a recipe for it in A Lombardian Cookbook.
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