Creamy Italian Zabaione with Vin Santo

Zabaione Recipe

Category: Desserts
Serves: 4

Ingredients:

Instructions:

Zabaione is a traditional Italian dessert that combines the rich creaminess of egg yolks with the delicate, sweet flavor of Vin Santo. To achieve a perfect balance of texture and taste, follow these steps:

1. Prepare the Ice Bath
   Begin by filling a medium-sized bowl with ice and water, then place the bowl in the freezer. This will be used to cool the zabaione once it has been cooked, ensuring the smoothest texture and preventing overcooking.

2. Warm the Vin Santo
   Pour the Vin Santo into a small saucepan, adding half of the sugar. Gently heat the mixture over low heat, ensuring the temperature does not exceed 35°C (95°F). It is important to heat the Vin Santo slowly and carefully to avoid the alcohol evaporating, preserving the rich flavor of the wine.

3. Whisk the Egg Yolks and Sugar
   In a separate mixing bowl (preferably a heatproof one, like a double boiler bowl or a bastardella), place the egg yolks. Using a whisk, beat the yolks and slowly add the remaining sugar. Continue whisking vigorously until the mixture becomes pale and smooth.

4. Combine the Ingredients
   Gradually add the warm Vin Santo mixture to the egg yolks while continuously whisking. Make sure the wine is incorporated smoothly to avoid curdling the eggs. As you mix, you will notice the mixture thickening slightly, and the foam on the top will begin to dissipate.

5. Cook the Zabaione
   Continue to whisk the mixture over low heat, ensuring that the temperature of the zabaione reaches about 83°C (181°F). If you don’t have a kitchen thermometer, you’ll know it’s ready when the whisk leaves visible tracks in the mixture, and the zabaione thickens enough that it forms ribbons when lifted. At this point, the consistency should be smooth and creamy.

6. Cool the Zabaione
   Once the zabaione reaches the correct temperature, immediately transfer the bowl into the prepared ice bath. Set another bowl on top to gently cool the mixture, stirring occasionally to ensure even cooling.

7. Serve
   After the zabaione has cooled and thickened further, remove it from the ice bath and give it a final whisk. Spoon the zabaione into serving dishes and enjoy immediately, either on its own or as a topping for fresh berries, cakes, or cookies.

Zabaione is an indulgent, rich dessert that blends the creamy texture of egg yolks with the unique flavor of Vin Santo. This recipe is simple yet decadent, ideal for those special moments when you want to impress your guests with a classic Italian treat. Perfect served chilled, this dessert is sure to be a hit for any occasion.