It is a very light custard, which has been whipped to incorporate a large amount of air. Zabaglione is traditionally served with fresh figs and is sometimes also spelled sabayon, while its real Italian name is zabaione (or zabajone, which is an archaic form).
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It is also popular in Argentina, where it is known as sambayón. In Venezuela, a related egg-based dessert drink is called ponche de crema.
Preparation
The origin of zabaglione is not certain.
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It might have originated in Venice when this city ruled the Adriatic. Another change in the recipe is the use of sugar instead of honey, the original ingredient.
Classical zabaglione uses raw egg yolks, but today many may prefer to prepare it in a bain-marie.
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However, it is often recommended to use a simple double boiler with a heat resistant bowl suspended above the water and to barely simmer to avoid scrambling the eggs.
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