Editing Zabaione (section)

==Preparation==
Classic zabaione uses raw egg yolks cooked in a [[bain-marie]] and most often served with [[Marsala wine]] (although other wines can be substituted).<ref name="DeWan 2013">{{cite web|last1=DeWan|first1=James P.|title=Creamy Indulgence of Zabaglione Whisk, Whisk, Whisk your Way to a Luscious Italian Custard|url=http://articles.chicagotribune.com/2013-06-26/features/sc-food-0621-prep-zabaglione-20130626_1_zabaglione-salmonella-fears-hollandaise|website=[[Chicago Tribune]]|access-date=27 November 2016|date=26 June 2013|archive-date=28 November 2016|archive-url=https://web.archive.org/web/20161128133248/http://articles.chicagotribune.com/2013-06-26/features/sc-food-0621-prep-zabaglione-20130626_1_zabaglione-salmonella-fears-hollandaise|url-status=dead}}</ref> It can be finished with beaten egg white (meringue) or sometimes with whipped cream.

Occasionally, the wine is omitted when the dish is served to children or those who abstain from [[Alcoholic beverage|alcohol]]. It is then, in effect, a very different dessert. A simple version of zabaione is called ''[[uovo sbattuto]]'' and is mostly considered a breakfast item, especially when flavoured with [[espresso]].