zabaione
Zabaione combines egg yolks, sugar, and sweet wine in Italy, where it may be served as either a dessert or drink. Some versions add cognac; the dessert is whipped into a light, aerated custard.
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About this dish
Some versions of the recipe incorporate spirits such as cognac. The dessert version is a light custard, whipped to incorporate a large amount of air. Since the 1960s, in restaurants in areas of the US with large Italian populations, zabaione is usually served with strawberries, blueberries, peaches, etc., in a champagne coupe, and is often prepared tableside for dramatic effect.