Zabaglione is Italy's version of a custard-based dessert, similar to French crême brulée and Spanish crema catalan. This recipe combines sugar, egg yolks, Marsala wine, and nutmeg to create a creamy and sweet custard. It is traditionally served with fresh figs and amaretti biscuits. The key to making zabaglione is whisking the ingredients over a Bain Marie, or a double boiler, to prevent burning and ensure a smooth consistency. The dessert can be served warm or chilled, with the option to customize the alcohol used.
