By Chef Piera at L’Infernot Restaurant and B&B in Piedmont.

You might enjoy this recipe on our tours in Piedmont!


Ingredients for 4 people:

  • 4 eggs
  • 4 Tbsp of sugar
  • 4 Tbsp of Marsala wine (you can use Moscato dessert wine as well or any other type of wine)
  • 1 cup of water
  • Cookies or a cake (traditionally served in Piedmont with Krumiri cookies or hazelnut cake)



  • Separate the egg yolks from the whites
  • Whisk together the yolks with the sugar in a small bowl
  • After a few minutes, when the mixture becomes dense enough, add the wine
  • Heat the water in a pot (used for cooking the zabajone in bain marie or double boiler style)
  • Once the water is hot, place the bowl in the hot water (I usually hold it on one side with a glove) and keep whisking until the zabajone becomes frothy (a few more minutes, usually)
  • Serve in a small glass or bowl and enjoy it by itself or dipping cookies or a slice of hazelnut cake


Buon appetito! 


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