{"id":15376,"date":"2022-04-20T03:47:03","date_gmt":"2022-04-20T07:47:03","guid":{"rendered":"https:\/\/wine365.com\/?p=15376"},"modified":"2022-04-19T14:47:30","modified_gmt":"2022-04-19T18:47:30","slug":"what-makes-zabaglione-so-delicious","status":"publish","type":"post","link":"https:\/\/wine365.com\/stage\/what-makes-zabaglione-so-delicious\/","title":{"rendered":"What Makes Zabaglione So Delicious?"},"content":{"rendered":"

When I was in cooking school, I learned how to make zabaglione<\/em> (zah-buh-yoh-neh), a fancy-sounding Italian dessert that, because of its simplicity and versatility, became one of my dinner party staples. There are only three ingredients needed to make it: egg yolks, sugar, and wine (four, if you count a strong arm!).<\/p>\n

\"Michele
Photo by Lisa Denning. Michele Chiarlo Moscato d’Asti DOCG, an essential ingredient to zabaglione<\/figcaption><\/figure>\n

Zabaglione is a type of custard served all over Italy but its origins are in Piedmont, home of the prized white truffle, hazelnuts, and Barolo wine<\/a>. In this region of northern Italy, zabaglione is often served spooned over hazelnut cake<\/a> with a glass of the locally produced Moscato d\u2019Asti<\/a>, a highly fragrant, sweet wine with a delicate effervescence and flavors of nectarine, honey, and peach.<\/p>\n

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While traveling in Piedmont, I spent an incredible evening at the boutique hotel Palas Cerequio<\/a>. This chic resort, owned by renowned Barolo winemaker Michele Chiarlo<\/a>, includes a small restaurant that serves traditional dishes in a peaceful atmosphere with views of the surrounding hillside vineyards. In addition to producing red wines, Michele Chiarlo makes a Moscasto d\u2019Asti called Nivole<\/a>, named after the Italian word for “clouds,” an homage to the wine\u2019s delicate finesse.<\/p>\n

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\"Chef
Photo by Lisa Denning. Making zabaglione requires beating the egg yolks for at least 10 minutes.<\/figcaption><\/figure>\n

Before dinner, the chef showed us the proper way to make zabaglione. The key to making a good one is to place the bowl of eggs, sugar, and wine over a gently <\/em>simmering pan of water and to whisk the mixture vigorously the whole time (I warned you \u2014 you need strong arm muscles!).<\/p>\n

It was no surprise that the chef used Moscato d\u2019Asti Nivole to make the zabaglione and, later in the evening, we were served a slice of hazelnut cake with the creamy custard and a glass of \u2014 yes, you guessed it \u2014 Moscato d\u2019Asti. As they say in Italy, Perfetto<\/em>!<\/p>\n

Note: My trip to Piedmont was sponsored by the Consorzio dell\u2019Asti D.O.C.G.<\/em><\/h4>\n

Find out more: Three Reasons Moscato d\u2019Asti Should Be On Your Holiday Table<\/a>.<\/p>\n

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Moscato d’Asti Zabaglione<\/strong><\/h2>\n
\"Zabaglione
Photo by Lisa Denning. Egg yolks in Piedmont are dark yellow, making zabaglione richly colored.<\/figcaption><\/figure>\n

Serves 4<\/em><\/p>\n

Ingredients<\/h3>\n