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Cold Zabaglione

It is one of the loveliest times of the year – just about time for summer vacation…

You can finally relax. It’s a beautiful evening, the moon is full and your sweetheart is at your side.

You kiss passionately, as the famous latin poet, Catullus, describes so well in his Carme “Voluptas”.

But since we don’t live with love alone, between one kiss and another, we suggest the following sweet – titbit, to be prepared ahead of time, so that the rest of the evening can be saved for kisses.

This is a typical Italian dish which will allow you time to continue your romantic evening, ever sweeter and more delicious


Da mi basia mille, deinde centum,

dein mille altera, dein secunda centum,

deinde usque altera mille, deinde centum.

Dein, cum milia multa fecerimus,

conturbabimus illa, ne sciamus,

aut ne quis malus invidere possit,

cum tantum sciat esse basiorum.



Give me a thousand kisses, then a hundred more. And then another thousand, and a hundred more. Then a thousand more, and another hundred! We’ll confuse the sums, not wishing to know, and avoid the evil eye of envy from seeing how many our kisses really were.

  • 3 egg yolks
  • 3 tbsp sugar
  • 2 tbsp Marsala
  • 1 sachet gelatine, dissolved in 3 tbsp warm water

For decoration

  • a dash of whipped cream with 1 tbsp sugar
  • 2 cherries


Beat the egg yolks, the Marsala, the sugar and the gelatine in a large bowl. Transfer to a double boiler and beat until the mixture thickens and becomes frothy.

Be careful not to boil.

Remove from heat and continue to beat for a few minutes. The zabaglione is ready! Pour it into 2 glass dessert flutes and allow to cool in the refrigerator until set.

Before serving, decorate with the whipped cream and top with cherries.





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