Zabaione

For the zabaglione, mix the egg yolks with the sugar and wine in a bowl and whip over steam to a compact, warm foam.

Pour the finished zabaglione into glasses and garnish as desired, for example with mint leaves.

Preparation Tip:

TIPS: As far as the choice of wine is concerned, depending on the wine used (red or white port, Marsala wine, Traminer, Muscat, Riesling, but also honey as an addition), interesting flavors can be obtained with the help of this basic recipe, even with regional differences. Zabaione, often spelled zabaglione, is not only served as a dessert in its own right, garnished with sponge cake, cantucci or other pastries, but is also popular as a garnish for other desserts.

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