What is zabayon?

Zabayon, also known as sabayon or zabaglione, is a traditional Italian dessert that is believed to have originated in the Piedmont region of Italy. It is a creamy, custard-like dessert made by whisking together egg yolks, sugar, and sweet wine (typically Marsala) over low heat until it thickens and becomes frothy.

Zabayon is often served warm, either on its own or as a topping for fresh berries, poached fruit, or cake. It can also be used as a base for other desserts, such as ice cream or mousse.

While zabayon is traditionally made with sweet wine, it can also be made with other types of alcohol, such as Champagne or sherry. Variations may also include additional flavorings such as vanilla or lemon zest.

Zabayon can be a bit tricky to make, as it requires constant whisking to prevent the eggs from curdling or overheating. However, with a bit of practice, it can be a delicious and impressive dessert to serve at any occasion.