Sweet wine, eggs and sugar are all you need for a thick and irresistible cream that you can serve with biscuits, sprinkle with chocolate chips, use as a filling for pancakes or serve in tall glasses with your favorite fruit.

Zabaione is an Italian dessert that, according to some theories, dates back to the second half of the 15th century, when the recipe was published in the manuscript collection at the Morgan Cuoco Napoletano Library. Others claim that the monk San Pasqual of Turin in the 16th century prescribed the delicious anti-fatigue cream when women complained about their lazy husbands.

This recipe was served as a cold refreshment in Venice, and the Renaissance cook Bartolomeo Scappi improved the recipe with cinnamon.

Ingredients needed

- 3 egg yolks
- 3 teaspoons of sugar
– Wine as desired

Prepare

Beat the egg yolks and sugar with an electric mixer in a medium bowl until completely combined. Place the bowl of mixture over a medium-sized pot of simmering water. Gradually add the wine and gently stir in the steam until you get a thick cream. It will take you five to ten minutes.