Zabaione
This dessert got its name from the Sicilian word zabbina, which refers to mixing milk, with simultaneous heating resulting in a foamy texture, very important in the formation of ricotta. Zabbina, on the other hand, comes from the Arabic word zarb, which is the name for a kind of Arabic sweet milk ricotta. In the 15th century, zabbina and zarb are combined into xabaione or zebaion, a cream made by simultaneously mixing and heating beaten egg yolks with the addition of marsala wine. Zabaione used to be served warm, as a breakfast for children and the sick, but also as a wedding gift to the newlyweds so that they would not fail on their first wedding night. Today it is served cold and with various toppings.
Preparation steps
- In a bowl, mix the egg yolks and sugar until the mixture becomes pale yellow and frothy in places.
- Put the mixture to steam. Add the marsala or porto and stir until the mixture starts to thicken.
- Serve in glass cups, by placing strawberries on the bottom, pouring cream over them and garnishing with fresh mint leaves.
Serving
Serve chilled. :)
