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You are here: Home / Food Story / ZABAGLIONE RECIPE & HISTORY – All you need to know!

ZABAGLIONE RECIPE & HISTORY – All you need to know!

12/17/2018 by Filippo Trapella 8 Comments

Zabaglione is a classic Italian custard served either as a dessert or as a garnish of several sweets and cakes. This egg and sweet wine cream is particularly popular during Christmas and Easter time and paired with traditional cookies like Savoiardi and Amaretti, and also with berries and chocolate. Beyond its deliciousness, Zabaione is also the protagonist of an exciting history: here the traditional recipe and the history!

ZABAGLIONE RECIPE & HISTORY - All you need to know!

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ZABAGLIONE RECIPE & HISTORY - All you need to know!

ZABAGLIONE: ORIGIN AND LEGENDS

The origin of Zabaglione is uncertain: three Italian regions – Tuscany, Piedmont, and Emilia-Romagna – are competing for centuries the creation of this delicious custard.

Even if the original name is Zabaglione, currently in Italy it is commonly named as Zabaione.

In Tuscany, it is said that Zabaglione has been well known since the XVI Century, and very popular to the court of Caterina de’ Medici.

In Piedmont, the legend tells that Zabaglione has been invented by the Franciscan monks to help the men’s vigor! It is said that the original name has been Sambayon, in honor of Saint Pasquale Baylon. A thicker variation of Zabaglione is one of the four classic creams used to fill the Cannoncini alla Crema.

ZABAGLIONE RECIPE & HISTORY - All you need to know!

Probably, the most interesting legend about Zabaglione comes from Emilia-Romagna. Here we have an exact date, 1471, and a place, the city of Reggio Emilia. The tale starts with the mercenary captain Giovanni Baglioni and is army camped out around the walls of the city. As usual, Giovanni Baglioni ordered his men to plunder the farmers, but that day the booty was particularly weak: just some eggs, vine, and sugar. The captain ordered to mix and warm all these ingredients, creating a delicious custard that was named with his name in local dialect: ‘Zuan Bajòun, then shortened in Zabaglione.

ZABAGLIONE RECIPE & HISTORY - All you need to know!

WINES AND DECORATIONS

The wine is a critical ingredient. It is commonly a dessert wine like Marsala, Vin Santo or Passito. Among the foreigner wines, Sherry and Porto pair particularly well.

The Zabaglione traditionally pairs with some typical cookies and fruits.

COOKIES – We have three types of cookies commonly served along with Zabaglione: Lingue di Gatto, Amaretti, and Savoiardi.

FRUITS – the most classic pairing is indeed with berries!

CHOCOLATE – Chocolate chips could be a great surprise into every spoon of Zabaglione

ZABAGLIONE RECIPE & HISTORY - All you need to know!

TIPS & SUGGESTIONS

BAIN-MARIE – this technique is ideal preparing the cream to perfection (click here for more information).

PERFECT GRADE – The perfect grade of cooking is 181°F (83°C), so an instant-read thermometer could be very useful!

CHOOSING THE EGGS – To avoid the possibility of any foodborne illness, use only fresh and trusted eggs, or pasteurized.

SERVING – Serve the custard warm, or cold along with Italian cookie, fruit, and chocolate. Alternatively use the custard to garnish cakes, Pandoro, or Panettone!

ZABAGLIONE RECIPE

3.5 from 2 reviews
ZABAGLIONE RECIPE & HISTORY - All you need to know!
 
Print
Prep time
20 mins
Total time
20 mins
 
Author: Filippo Trapella - philosokitchen.com
Recipe type: Dessert
Cuisine: Italian
Serves: 4
Ingredients
  • 4 eggs (best if pasteurized)
  • 8 tbsp (100g) sugar
  • 3/4 cup (160 ml) Marsala wine
  • for decoration: fruit, chocolate, and cookies
Instructions
  1. First, crack the eggs and separate the yolk from the whites. Then, pour the yolks into a metal bowl along with the sugar and beat a little until consistent.
  2. At this point, place a pot half filled with water over the flame. When the water starts to simmer, place the bowl over the pot and cook the zabaglione using the Bain Marie technique (click here for more information) adding the wine, and stirring continuously with a whisk.
  3. Whisk until the custard reaches 181°F (83°C), then place the bowl over ice keep stirring in order to stop the cooking,
  4. Serve Zabaglione warm or at room temperature paired with your favorite cookie, fruit, or sweets.
3.5.3251

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TAKE A LOOK AT THIS!

RASPBERRY TIRAMISU with blueberries and chocolate chunks
RASPBERRY TIRAMISU with blueberries and chocolate chunks

ZABAGLIONE RECIPE & HISTORY - All you need to know!

Filed Under: Desserts, Food Story, Gluten Free, My Authentic Italian Recipes, Recipes, Vegetarian Tagged With: alcoholic, amaretti, berries, christmas, cookies, cream, custard, eggs, savoiardi, sweet, zabaglione, zabaione

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Comments

  1. TFI says

    12/24/2018 at 2:12 am

    This looks AMAZING !!! That is a beautiful tart and a fantastic sounding recipe. Your posts are always easy to understand and Helpful. Thank………………………………………….

    Reply
    • Filippo Trapella says

      12/25/2018 at 1:15 pm

      Thank you, and merry christmas 🙂

      Reply
  2. Damian Meneghini says

    05/09/2020 at 10:07 am

    I made this recipe. It is far too much wine. Its all you can taste and I cooked it longer than I normally may have. 3/4 cup of marsala is far too much. I’d have maybe used half that amount if not less based on flavor. Seek a recipe with a little less wine or its all you’ll taste or adjust the amount to 1/4 – 1/2 cup.

    Reply
    • Filippo Trapella says

      05/09/2020 at 11:28 am

      Hi Damian, thanks for your comment!

      I write my recipes following my personal taste. Said that, feel free to modify the ammounts on your taste and experience, absolutely!

      Happy cooking 🙂
      F.

      Reply
  3. Carmela says

    06/08/2020 at 7:18 pm

    Yes definitely enjoyed the recipe.

    Reply
    • Filippo Trapella says

      06/08/2020 at 11:57 pm

      Thank you Carmela, I’m glad you liked it!
      Happy cooking 🙂
      F.

      Reply
      • Lina says

        12/20/2020 at 5:53 am

        Fillipo, My Father was born in Reggio Calabria. His surname is Zampaglione
        Therefore I believe the Zambglione originating in Reggio
        Thankyou for the history lesson

        Reply
        • Filippo Trapella says

          12/20/2020 at 7:32 am

          Nice 🙂
          Thank you Lina,
          Happy cooking!
          F.

          Reply

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