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This wine mousse cream (also known as zabaione, French Sabayon) is a traditional, very popular dessert in Italian cuisine. The invention is attributed to the famous Italian cook Bartolomeo Scappi (1500-1570). However, some sources also mention a cook at the court of Duke Charles Emanuel I (1562-1630) of Savoy. For the preparation, first of all egg yolk, icing sugar and vanilla sugar are beaten into a white foam. Then the bowl is placed in a previously heated water bath and an eighth of Marsala or sweet sherry is added, as well as the juice of half a lemon and cinnamon. Then stir continuously and vigorously with a whisk until the cream is thick and firm. There may be variations in the details. However, there are also versions called zabaglione based on advocaat or thickened red wine. The cream is served in cocktail bowls, usually dusted with sugar, with biscuits as a side dish.

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