Rediscover Italy's creamy delight, a guide to making zabaglione at home

Zabaglione (or zabajone) is essentially an Italian version of egg-nog, crafted from sugar-infused egg yolks rigorously whipped over steam, later doused with liqueur. The roots of this recipe can be traced back to a 15th-century anonymous cookbook. Interestingly, in the 16th century, a similar, albeit more liquid, dessert was often served to pregnant women and the ailing.

• 4 egg yolks
• 5 tablespoons of granulated sugar
• About 1.7 fluid ounces of sweet wine or sweet liqueur, for instance, Amaretto
• Optional additions: fresh fruits, cocoa, sponge cake, amaretti biscuits, pieces of chocolate.

• Ensure the egg yolks are at room temperature before starting.
• Arrange for a pot and a bowl to whip the mixture over steam.
• Fill the pot with a small amount of water and heat it on low flame.
• Transfer the egg yolks into the bowl and stir manually until smooth.
• Gradually add granulated sugar while beating the mixture continuously to help the sugar dissolve.
• Once the egg yolks become fluffier and lighter in color, place the bowl over the pot.
• Continue beating the egg mixture while gradually adding the liqueur.
• Whip the mixture for a few more minutes until it develops a dense and fluffy consistency.
• Divide the resultant mixture into cups or bowls.
• Finally, garnish the dessert with optional add-ons: fresh fruits, cocoa, sponge cake, or chocolate. Zabaglione pairs excellently with strong coffee.