Zabaglione liqueur – also known as ‘vov’ in its homeland of the Veneto, where it's known as vovi, which means “eggs” in the local dialect. It’s an excellent end to a meal, especially when it’s cold. Sip it in front of the fireplace on chilly winter evenings or following a day on the ski slopes. You can enjoy it warm or iced, and it’s delightful both ways. Vov also makes a fine garnish for ice cream or cookies, which is why we recommend keeping some in the fridge.
Recipe for zabaglione liqueur
Making zabaglione liqueur requires just a few steps. Start by whipping 6 large egg yolks with 2 cups sugar. Once creamy, slowly add 2 quarts warm whole milk then let cool. Add 1 vanilla bean pod, 1 liter Marsala wine, and 1 liter alcohol. Stir to combine. This will result in about 4 liters of liqueur that will need to let infuse in a cool dry place for 2-3 days.
After 2-3 days, remove the vanilla bean pod and pour the liqueur into glass bottles to store in the refrigerator. In addition to the Marsala, cognac and cinnamon may also be also used.
How do you make zabaglione?
We talked about zabaglione liqueur, but do you know how to make the classic recipe for zabaglione? The measurements are very simple – you’ll need the same weight for all three ingredients (egg yolks, sugar, and Marsala wine or Vin Santo). For example: If you use 80 grams of egg yolks, you’ll also need 80 grams of sugar. Whip the ingredients using an electric mixer until doubled in volume. Then add in 80 grams of Marsala wine or Vin Santo. Transfer the ingredients to a saucepan and heat it up until it reaches a temperature of about 175°F (80°C). Turn off the heat and whip with an electric mixer until soft and creamy.
It’s important to pasteurize the eggs
For some, zabaglione is simply raw egg yolks whipped with sugar and flavored with liqueur, just like our Nonne used to make it. But we suggest pasteurizing your eggs by heating them up to enjoy your dessert safely.
For a few extra tips on enjoying zabaglione liqueur, check out our photo gallery above!