Zabaglione is a light, fluffy Italian custard made with Marsala wine. It can be used to fill desserts, served plain, or with fruit and syrup. Eggnog, a similar dish, can be made at home with eggs, sugar, and alcohol. It can be thin or thick and blended with whipped cream or mascarpone. Serve hot or cold with toppings and dessert wine.
Zabaglione is an Italian custard traditionally made with Marsala wine. Custard can be used to fill various desserts such as wafer cakes and biscuits, it can be served plain, or it can be served with fresh fruit and syrup. When done well, it’s light, fluffy, and extremely flavorful, with a full, rich flavor that some people find quite enjoyable. Some Italian markets sell eggnog, and it is often offered in restaurants as well. It can also be made at home surprisingly easily, for people who want to experiment a bit with the recipe.
This dish appears to have evolved from a family of drinks known as caudles. Caudles were traditionally cooked with eggs, sugar and alcohol and tended to be very rich and nutritious. Many Europeans have made pampering for invalids or as a special treat during the cold winter months. The earliest form of eggnog in particular appears to date back to the 16th century, and the dish is also known to the French, who refer to it as sabayon.
Depending on how long you cook the eggnog, it can be very thin and runny, more like a sauce or drink, or much thicker. It can also be blended with ingredients such as whipped cream or mascarpone for an especially rich flavor, in which case it can be served in small dessert glasses topped with fresh fruit and syrup. Custard can also be used as an unusual cake or eclair filling.
To make eggnog, you’ll need a double boiler and a whisk. Combine six egg yolks, one-half cup of sugar, three-quarters of a cup of Marsala, one teaspoon of grated orange or lemon peel, a pinch of grated nutmeg or cinnamon, and one-quarter teaspoon of vanilla extract. Cook ingredients over double boiler over low heat, stirring constantly to incorporate plenty of air. As you whisk, the eggnog will begin to puff up and become thick; remove it when it has reached the desired consistency and pour it into dessert molds or insert it into biscuits or cakes.
For added richness, fold in one and a half cups of whipped cream or mascarpone. You can serve this dish hot or cold with whatever toppings suit you best. It pairs well with rich dessert wines, or can be enjoyed without liquid accompaniment.
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