Zabaione with Birra Antoniana Eremitani


13 Jul | Antoniana's recipes

Zabaione with Birra Antoniana Eremitani



  • 4 biologic egg yolks
  • 120 gr sugar
  • 200 ml Birra Antoniana Eremitani
  • 1/2 vanilla bean or cinnamon powder



Open the vanilla bean and extract the internal seeds; then put on the fire a pot filled with water (2/3).

In a bowl, whip the egg yolks with sugar and vanilla, till you reach a frothy compound, double in volume. Pour the beer and continue whipping. At the same time, move the bowl onto the casserole, paying attention that water doesn't enter in the bowl and doesn't boil (it has only to tremble). Cook the egg compound, whipping till it reaches a creamy texture.
Serve immediately with slightly spicy biscuits (like speculos), a crumble made with muscovado sugar or some slices of toasted cake.

Thanks to Anna Maria Pellegrino for the recipe!

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