Recipe by Daniel Myers
A wine based custard that is still popular in Italy. There are some similar recipes in French and English medieval sources that I still have to try out.
Mix ingredients together well. Place in a saucepan over medium heat and cook until thick, stirring constantly with a whisk. Serve warm or cold.
Source [Neapolitan Recipe Collection, T. Scully (trans.)]: 220. Zabaglone. For four cups of Zabaglone get twelve fresh egg yolks, three ounces of sugar, half an ounce of good cinnamon and a beaker of good sweet wine; cook this until it is as thick as a broth; then take it out and set it on a plate in front of the boys. And if you like you can add a bit of fresh butter.
[220.] Zabaglone. Per fare quatro taze de Zabaglone, piglia .xii. rossi de ova frasca, tre onze de zucaro he meza onza de canella bona he uno bucale de vino bono dolce, he fallo cocere tanto che sia preso como uno brodeto. Et poi levalo fora he ponello in uno grando piatello davante alli Compagnone. Et se vorai, gli potrao ponere uno pezo de butiro fresco.
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