Zabaglione originated in Piedmont but the marsala that’s essential for the recipe comes from Sicily and is a sweet dark wine with a taste of raisins and sun. It’s origin is rather uncertain except because some people insist that it was first made by Bartolomeo Scappi, during the Renaissance while others believe it was invented by Saint Pasquale Bayon because his name, in the local dialect, becomes Sanbajun – very similar to the zabagliun which is the delicious desserts local name. The simplest way to make zabaglione is in a double-boiler but if you don’t have one, use a heatproof bowl over simmering water and

serve with Savoiardi biscuits that were first baked in 1348 by a chef at the court of Savoy.

Ingredients

• 4 large egg yolks
• 75 g of caster sugar
• 120 ml dry Marsala wine
• Savoiardi bisuits

Method

• Put the sugar, the egg yolks and the Marsala into the upper part of the double-boiler (or into the heatproof bowl) and bring the water to a simmer in the bottom part of the boiler or in the saucepan.
• Away from the heat, whisk the ingredients together with a whisk or electric mixer at a low speed until the mixture is pale yellow and creamy.
• Either put the upper part of the double-boiler onto the larger part that contains the simmering water at this stage (or put the heatproof bowl on the saucepan but make very sure that the bottom doesn’t touch the water otherwise you’ll have a portion of scrambled eggs.
• Gradually pour in the Marsala, whisking all the time and in the same direction – first it will all become foamyand then it will increase in volume and become silky smooth and mildly frothy .
• If the bowl becomes too hot, every thing will curdle so it might be a good idea to take if off the heat occasionally and never stop whisking.
• It should be ready in about 10 – 15 minutes and have doubled in volume and be light and frothy, pour into wine glasses and serve with savoiardi biscuits,