DISH RESEARCH · Dessert
zabaione
Paolo Sacchetti’s zabaione whisks egg yolks, sugar and Vin Santo into an aerated wine cream over a bain-marie. The finished cream is gently stirred in a separate bowl over ice before serving.
About zabaione
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
GialloZafferano credits this zabaione to pastry chef Paolo Sacchetti. His selected version uses Vin Santo with egg yolks and sugar, rather than the other wines offered in the recipe’s tips.
Half the sugar is heated with the wine until dissolved. The remaining sugar is whisked with the yolks into a uniform mixture before a ladle of the warm wine is added.
The remaining wine follows while whisking continues. The combined mixture is then cooked over a bain-marie with continuous whisking as the cream thickens.
The source describes increasing volume and visible whisk trails as the cream develops. Sacchetti’s publisher presents the result as a light, aerated wine cream.
The cream is transferred into another bowl set over the prepared ice and stirred gently before serving. Ladyfingers are an offered separate companion; their full recipe is outside this selected three-ingredient cream.
Ingredients in zabaione
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections are still being added.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
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Associations in the cited sources
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- Cooking traditions
- Paolo Sacchetti Italian zabaione