Cinnamon Zabaione


  • Zabaione:
  • 6 extra large egg yolks
  • 1/3 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup sweet Marsala wine
  • Whipped Cream:
  • 1 cup heavy cream
  • 2 tablespoons granulated sugar


  • Bring some water to a boil in a saucepan. Put the egg yolks in a stainless steel bowl and add the granulated sugar, and cinnamon.
  • Whisk in the same direction, until the sugar and butter are completely incorporated and the mixture turns a light yellow. Add the wine and mix together.
  • Place the stainless steal bowl on the sauce pan over the boiling water. Constantly whisk in the same direction until the zabaione is thick enough to coat a wooden spoon. Do not allow to boil.
  • Remove the bowl from the pan with the boiling water and stir for 2-3 minutes longer.
  • Transfer the zabaione to individual dessert glasses.
  • Make the whipping cream and top the zabaione with a dollop. Baked apples or fresh berries are delicious served with the zabione.


  • Description:
  • "This recipe originates from Padove near Venice. Cinnamon is the
  • unusual spice in this dessert....Venice being the big spice importer
  • from exotic locations."
  • SOURCE: Apple Charlotte