• ten egg yolks
  • ten tablespoons of sugar
  • ten tablespoons of natural Moscato

What to prepare

  • a bain-marie for sweets (with a hollow bottom)
  • a small beater


Put in a bowl-shaped copper pot, a tablespoon of sugar and one of Moscato wine for each egg yolk.

Put the pot in another bigger one with hot water inside, start heating and whisk starting to work the zabajone. With the heat and the whisk, the egg will first become foamy, until it thickens becoming a tender and light creme.

You may serve in cups with some macaroons sprinkled on top or with the hazelnut cake.

Photo Credits: Sonja Pieper

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