An Old-School Italian Dessert That Always Impresses

"It's That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious you'll text home about them. Lesser known than many Italian sweets, zabaglione is worth another look. Essentially just egg yolks, sugar, and booze, the custardy treat requires little effort and is an ideal use for that open bottle of bubbly in the fridge."

"Also known as zabaione, or sabayon in France, the eggy dessert produces a delightfully old-school result. With roots dating back to the 15th century, there's an established method for making it, but not too many rules. Start by setting up a bain-marie. It's fancier than it sounds: You just need a pot of simmering water and a heatproof bowl (glass and metal work great). Then you'll whisk egg yolks and sugar with a little salt in the bowl until thick and cloudlike."

Zabaglione, also called zabaione or sabayon, is an egg-based custard made from egg yolks, sugar, and wine. The dessert traces roots to the 15th century and follows a simple bain-marie technique. Egg yolks and sugar are whisked with a pinch of salt over simmering water until thick and cloudlike, then wine (Marsala or sparkling wines like prosecco, cava, or Champagne) is added and whisked until pale and nearly doubled. A splash of fresh lemon juice brightens the sweetness. Zabaglione is traditionally served in stemware such as coupe glasses and topped with cookies or sliced fruit.

Read at Bon Appetit