A foam of egg yolk, sugar and Marsala
Zabaione is older than many desserts: the first recipe is attributed to the Capuchin friar Giovanni Giacomo D’Elia, who lived in Venice in the 16th century. Egg yolk, sugar and Marsala whipped over a warm water bath — until the foam becomes thick.
It is served warm, with ladyfingers for gentle dipping. Today, zabaione is an indispensable part of the Italian dessert landscape, but it is rarely served in Germany. A rarity — and a reward for those who try it anyway.