On the trail of the secret: A tasty potpourri

Anyone who wants to enjoy a zabaione, a wine foam cream, after a good meal is unlikely to think about what this expression means: zabaione, zabaglione, sanbajon. In any case, this dessert originates from Italy ; in France it has only been known as sabaillon or sabyon since 1803. It is made from egg yolks, sugar, and fortified wine, be it Marsala or another sweeter white wine. It is also called Trebbiano, and regional schnapps is sometimes mixed in. This makes the dish easy to digest and fortifying at the same time. Some chefs let their guests watch as they whisk the egg yolks and sugar over a bain-marie.