1 wine glass (1/4 cup) Marsala or Madeira wine
1 tablespoon sugar
2 eggs
1 teaspoon cinnamon (optional)

"Beat the eggs, beat in the sugar, add the wine.



Cook over a slow fire, beating constantly until the mixture begins to thicken.



Take from the fire and continue to beat a moment so the mixture will not cook to the side of the hot vessel. It should be a smooth, frothy cream. It is eaten hot, poured over sponge cake or served in tall glasses.



A scant teaspoon of cinnamon may be added by way of variety.



It is best to cook zabaione in a double boiler or in a dish set into a larger one of boiling water, poo prevent its curdling.



Orange or other fruit juice may be substituted for the wine, but Marsala is the original and authentic ingredient. Made with fruit juice it becomes an acceptable pudding sauce.



Pensione Santa Caterina, Siena"

This recipe was taken from "Practical Italian Recipes, sold for the Benefit of Italian War Orphans," by Julia Lovejoy Cuniberti." For the complete copyright-free cookbook see www.archive.org. It was published in Washington, D.C. in 1918. For the entire copyright-free cookbook see www.archive.org. P.S. At the turn of the 20th century spellings varied for this style of Italian custard -- they ranged from zabaglione, zabajone, sabayon and zabaione. Nowadays, it is generally spelled as "zabaglione." Also, the drink was generally served warm back then, but nowadays, it is often served at room temperature. Photo and notes: Mary Melfi.

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