Zabaglione with passito wine
Antica Osteria Croce Bianca

Type of recipe: Desserts



Quantities for 4 people:

  • 200g egg yolks (about 10 yolks)
  • 180g granulated sugar
  • approx. 500ml white wine
  • approx. 500ml passito wine
Accompanying wines:
Colli Piacentini DOC Vin Santo di Vigoleno

Preparation method:

Place all the ingredients in a pan and cook the mixture in a bain-marie, whisking to incorporate as much air as possible. Whisk the zabaglione thoroughly for about 5-10 minutes. The consistency should be frothy and foamy and the mixture should not stick to the bottom of the pan (if you have a professional thermometer, whisk the zabaglione until it reaches a temperature of 87°C). Serve warm and preferably with a slice of cake, such as “sbrisolona” crumble cake, or a few cantucci biscuits.