The classic zabaione dessert is made with marsala, but today we give you a lighter Christmas recipe that can go with traditional Italian desserts like panettone.
Ingredients required are: 300 grams of Moscato d’Asti sweet dessert wine, 150 grams of sugar, 50 grams of white rum and six egg yolks.
Beat the egg yolks together with the sugar until you get a light, bubbly texture.
Add the moscato and the rum and cook in a bain marie or under steam for 20 minutes, stirring constantly.
Serve it warm, either with savoiardi biscuits, or as a topping for your dessert.
Obviously the perfect food-wine match is a lovely glass of Moscati d’Asti sweet Italian wine.
