ZABAIONE

The origin of this sweet cream goes back to many legends, including one starring De Pasquale Baylon, a Franciscan who in Turin in the sixteenth century who devised the tonic for the sick. When the monk was sanctified the recipe became known as the cream of San Baylon later became Sambayon.

INGREDIENTS
for 4 persons:

Eggs n 4
N 4 tablespoons sugar
Dry Marsala



PROCEDURE:
Break the egg yolks in a saucepan possibly copper braid. Add the sugar and beat with a long whip until the mixture is soft and well fitted. Add slowly and stirring 4 / 2 shells dry Marsala wine.
Put the casserole into a larger container containing boiling water and put everything on fire. Cook stirring constantly with a little whip cream.
When the zabaglione swelling begins to thicken, remove from heat and immediately pour into a large bowl or four cups.
It goes with biscuits, especially with ladyfingers or with Krumiri of Casale Monferrato.

You can also find the real sabayon in our e-shop www.dolcepiemonte.com by following this link http://dolcepiemonte.altervista.org/en/spreadable-creams/58-marsala-sabayon.html

We'll bring it to your home throughout Europe.