Birra Antoniana Eremitani and Zabaione


4 Dec | Antoniana's recipes

Birra Antoniana Eremitani and Zabaione

  • Difficulty level: Low
  • Preparation time: 20 minutes
  • Cooking time: 10 minutes
  • Rest: a little
  • Cost: cheap
  • Dessert

Zabaione is an Italian dessert typical of Piedmont region. It is made from egg yolk, sugar, and sweet or fortified wine such as Marsala, Moscato, or Porto. But this is our version; therefore we will use our strong Ale Birra Antoniana Eremitani.


Ingredients for 4 persons

4 Egg yolks 

120 gr of sugar

200 ml Birra Antoniana Eremitani

Cinnamon powder



Separate the yolks and place them in a heatproof bowl togheter with the sugar. Whisk until you will have a smooth and frothy blend that will be slightly lighter in color. While continuously whisking, slowly pour the beer. Now transfer the bowl to a bain marie, making sure the water does not touch the bottom of the bowl and that the water does not come to a boil. Whisk the cream for several minutes over the low heat. Test along the way to ensure you get the consistency you want. For an eggnog-like zabaione, whisk for around 5 minutes. Keep in mind that once you remove the mixture from the heat, it will continue to cook a little. Transfer to dessert cups and garnish as you like. We recomment a little cinnamon sprinkled on top. 

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