A traditional Italian dessert made with egg yolks, sugar, and sweet wine. Also known as zabaglione or sabayon, this creamy custard requires vigorous whisking over a water bath to achieve its signature light and aerated texture.
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Combine 2 large egg yolks with 2 tbsp granulated sugar and 2 tbsp dessert wine in a double boiler set over simmering water
Whisk vigorously for about 8-10 minutes, or until frothy and thick
Continue whisking until the zabaione produces long, languid ribbons when fully whipped
Remove from heat
Divide between bowls and serve with fresh fruit or biscotti
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