Creamy, delicious, unmistakable. Zabaglione with Marsala is one of the most iconic preparations of the Piedmontese pastry tradition. This delicious cream is made according to an old grandmother's recipe from very fresh eggs, sugar, and Marsala, slowly whisked in a water bath until it reaches a silky consistency and an irresistible aroma.

Zabaione is perfect for spooning, as a side to dry pastries, on a cake, or as a base for more elaborate desserts, bringing the warmth and authenticity of family celebrations to the table.

How to enjoy Zabaione:

Zabaione with Marsala can be served at room temperature or slightly warmed, perhaps best together with Krumiri, ladyfingers, or homemade cookies. It is also excellent as a cream for Pandoro, Panettone, hazelnut cake, or ice cream.

Ingredients: Sugar, glucose syrup, EGG YOLK (22%), MARSALA WINE (20%), CONDENSED MILK, Thickener: modified starch (corn, potato), flavor