A Hidden Gem of Classic Italian Cuisine ✨
The Inspiration Behind the Dessert
The first time I heard about zabaglione, one of the crown jewels of Italian desserts,
was while reading "The Loves of Judith" by Meir Shalev.
His vivid description of whisked egg yolks, sugar, and wine over a bain-marie instantly sparked my imagination — and my taste buds! 🍷✨
Back in the early '90s, for most Israelis, "gourmet food" meant anything smothered in melted yellow cheese or whipped cream.
Anything else was seen as a poor substitute – "parve" was almost a dirty word.
I was surprised to discover that zabaglione was a real treasure — simple to prepare, yet requiring a certain finesse.
Around the same time, Ruth Sirkis, a pioneer of Israeli culinary writing, released her revolutionary book "Microwave Cooking with Pleasure,"
where she boldly adapted the classic zabaglione to a microwave-friendly version!
Her delicious innovation fired my imagination — and soon, I was serving guests a "Zabaglione Trifle":
a slice of orange sponge cake topped with a rich fruit salad and a generous pour of warm zabaglione straight from the microwave. 🍊🍰
In the late '90s, ICQ arrived — the "grandfather" of social media — and suddenly the world became smaller.
I made friends worldwide, including a charming Italian from Perugia.
When I proudly told him I made zabaglione in the microwave — he almost fainted! 😅
Times changed, culinary taboos faded, and non-traditional versions of zabaglione became legitimate — even in Italy.
Reimagining Zabaglione – the Vegan Way
I rolled up my sleeves, opened my mind, and asked:
How can I recreate zabaglione without compromising flavor or texture?
After all, traditional zabaglione relies purely on egg yolks.
The answer?
Vegan yolk sauce – my faithful companion for many recipes – would replace the egg yolks.
However, unlike real yolks that fluff up over steam, the vegan yolk sauce stays smooth but lacks that airy texture.
That's when inspiration struck again!
I envisioned soft aquafaba foam — the gentle, tender magic of whipped chickpea water — blending with the yolk sauce into a creamy, airy masterpiece.
And guess what? It worked like a dream! ✨
Why Vegan Zabaglione is Even Better
- No bain-marie, no microwave fuss 🔥
- No risk of overcooking into scrambled eggs 😅
- Light, velvety texture thanks to aquafaba foam 🌱
- Healthier, lighter, and just as luxurious! ✨
Wine Choices for Zabaglione
Traditionally, zabaglione is made with Marsala – a sweet fortified wine from Sicily with a golden hue.
In my version, Muscat or even Emerald Riesling works beautifully!
Here, I used Buzz — a lightly sparkling Muscat wine from Carmel Winery — and it turned out divine. 🍇
How to Serve It?
- In individual dessert glasses – topped with roasted coffee beans, orange zest, fresh strawberries, or berries 🍓☕
- As a "Zabaglione Trifle":
- A slice of vegan orange sponge cake,
- A layer of seasonal fruit salad,
- Generous drizzle of warm (or chilled) zabaglione.
Both options?
Heavenly. 😋
Serve it warm during colder months, or chilled in summer for a refreshing treat!
💡 Pro Tip:
When whipping the aquafaba, don't overbeat it.
Aim for soft, delicate peaks — no need for stiff foam.
And for an extra magical aroma, add a touch of fresh orange zest to the mix! 🍊✨
A Whisper from PJ:
"Even the most magical recipes begin with an open heart and a tiny spoonful of imagination." ✨🥄
Enjoy every bite, and let me know how it turned out 😋❣
RECIPE
Vegan Zabaglione - Easy To Make Identical To The Original Recipe
4-6 Servings
- 2 Tablespoon vegan butter 30 grams
- ½ Tablespoon nutritional yeast flakes
- 1 teaspoon corn starch
- ⅛ teaspoon Xanthan Gum
- 1/16 teaspoon ground turmeric Or a pinch more, depending on the desired yellowish shade
- 1/16 teaspoon paprika
- ¼ cup marsala wine or any sweet white wine
- ¼ cup unsweetened plant-based milk
- ⅛ teaspoon black salt kala namak
- ¼ cup aquafaba chickpea water from a can
- 1 teaspoon apple cider vinegar
- ⅛ teaspoon salt
- ¼-⅓ cup sugar by taste
Serving Options
- vegan lady fingers
- vegan orange sponge cake
- Roasted coffee beans, grated orange peel, strawberry, berries, fruit salad
- Start with "vegan egg yolk" sauce: in a small saucepan, melt vegan butter over low heat, stirring constantly.
- Add nutritional yeast, corn starch, xanthan gum, turmeric, and paprika, and mix well.
- Add wine and milk and mix well. Increase to medium heat and cook, stirring, until it thickens. Remove from heat, and set aside to cool.
- Put the aquafaba in a deep bowl, preferably of metal. Whip at low speed for a few seconds until bubbles start to show.** (See note at the end of the recipe). Add salt and vinegar and whip until foam begins to form.
- Increasing to the highest speed; using a spoon, add sugar gradually and whip until you get a stable, soft meringue.
- Add black salt to the yolk sauce and mix well. Add the yolk sauce to the meringue gradually, using a spatula-spoon with folding movements until combined.
Serving Options
- Pour into champagne or dessert glasses, sprinkle with grated orange peel, strawberries, or berries, and serve with vegan lady fingers.
- Trifle Zabaglione: Place a slice of orange sponge cake on a serving plate. Next, add 2-4 Tablespoons of fruit salad, pour Zabaglione generously over the fruits, and serve.
- Serve Zabaglione warm or chilled.
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