It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious you’ll text home about them.
Lesser known than many Italian sweets, zabaglione is worth another look. Essentially just egg yolks, sugar, and booze, the custardy treat requires little effort and is an ideal use for that open bottle of bubbly in the fridge.
Also known as zabaione, or sabayon in France, the eggy dessert produces a delightfully old-school result. With roots dating back to the 15th century, there’s an established method for making it, but not too many rules. Start by setting up a bain-marie. It’s fancier than it sounds: You just need a pot of simmering water and a heatproof bowl (glass and metal work great). Then you’ll whisk egg yolks and sugar with a little salt in the bowl until thick and cloudlike.
Next, pour in some wine. Marsala is a traditional choice, but sparkling white encourages frothiness: To keep things Italian, pop a bottle of fruity prosecco, but I won’t protest if you use cava or Champagne. Whisk-whisk-whisk the mixture by hand (or with an electric mixer) over the simmering water until it goes butter yellow and nearly doubles in volume. Once it’s off the heat, add a splash of fresh lemon juice—a pro move that cuts through the sweet booziness.
Zabaglione is also an excuse to break out any darling glassware you’ve acquired. I like to stick with the sparkling wine theme and use coupe glasses. To top the dessert, I opt for crumbly-firm cookies or sliced fruit. And hey, since the wine is out, might as well finish off the bottle.
