Though this is more commonly made with Marsala wine, and may actually have originally been made with beer, the light, bubbly sweetness of prosecco is absolutely perfect with the sweet egg yolk, frothed dessert. It's the cousin of the French sabayon a sweet or savoury sauce, but … [Read more...] about Zabaione? Zabaglione? Either Way, Prosecco, Sugar, Egg Yolks, and Learning Italian