A great classic of Italian cuisine, this cream made from eggs, brown sugar and Marsala wine is widely used in pastry making. Prepared according to the ancient recipe from 1533 , the cream is ideal as a dessert, to garnish cakes, fruit and ice cream. It is perfect for filling Panettone and puff pastries.
Ideal for garnishing cakes, fruit, ice cream and as a filling for chocolates, crepes and puff pastries. It is excellent as a dessert or for stuffing Panettone, Pandoro and Easter doves. It is recommended to mix well before use.
The birth of “zabaione” is traced back to 1533 as a creation of pastry chefs at the court of Catherine de’ Medici in Florence. The traditional recipe, which calls for the emulsion of egg yolks with sugar and the addition of a sweet wine, is published in 1570 in “Opera dell’Arte del cucinare,” one of the first modern cooking treatises written by Bartolomeo Scappi, personal chef to Popes Pius IV and Pius V, and regent of the Vatican kitchens in Rome. Eggnog spread was quickly popular in courts throughout Europe perhaps because of these ” nobles” origins.
