Zabaglione, is a classic Italian dessert, very popular perhaps because it's very easy to prepare, but also because of the fine taste of wine combined with the fluffy texture of the custard. From the start I must warn you that it's a dessert for adults, great for a romantic dinner for two, or to entertain some guests with something interesting. It has an intense wine taste and flavour, that's why I make the Zabaione version lighter, with half of the amount of wine below. I would also recommend serving in small portions and combined with fruit, to make it fresher and lighter.
Moreover, I tried to make a low-carb version, without the classic sugar (I used sweetener) and I replaced the semi-sweet dry white wine with something else. It came out just as good and still allowing me to watch my weight. I would combine it with a few more tablespoons of Mascarpone, to neutralize the taste of wine, but here you can use your taste to guide you - my husband didn't want it, he said he liked it simple.
There are several ways of preparing the Zabaglione, but the basic idea is to thoroughly beat the egg yolks and then cook them on a bain marie. In the classic version, semi-sweet white wine is used, like Marsala or Prosecco, but you can replace it with any other favorite white wine, or a sparkling wine at hand. I also tried to make it simple, with vanilla, but I seemed to like the cinnamon version more - test them and choose the one you like best.
From this basic dessert you can create various other creams and desserts - ice cream with zabaglione, cream cake, ramekin desserts combined with other creams, jelly etc.
