Literally meaning “little bomb,” the Bombardino emerged on the slopes of the Alpine town of Livigno to both energize and keep skiers warm. This irresistible treat packs punch, panache, and an invigorating boost.
Bombardino Recipe
2 oz. zabaglione
2 oz. brandy
chocolate chips or cocoa powder whipped cream
Heat the zabaglione in a pan, but don’t bring to a boil. Remove from the heat and add the brandy, stirring gently. Pour the hot liquid into a glass with a stem or handle, top with whipped cream, and finish with chocolate chips or cocoa powder.
And as a dessert form?
The Scoiattolo (Italian for squirrel) is a zabaglione and cream cake made with strawberries, chocolate sauce, and cookies. Savor it at an altitude of 7,400 feet at the Rifugio Scoiattoli in Cortina d’Ampezzo in the Dolomites.
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Get in the spirit
Stravecchio Branca XO. The amber-hued brandy has an initial aroma of peach
and apricot, then reveals scents of toasted wood, vanilla, bitter cocoa, and honey as it opens up.
brancadistillerie.com
Vov. Confectioner Gian Battista Pezziol of Padua created the recipe for this sweet and velvety egg liqueur in 1845.
vovzabajone.it
Make zabaglione at home
Collect the yolks in a bowl and lightly beat them with a whisk.
Use half of an eggshell as a measuring tool and for each yolk, combine 1 half-shell of sugar,
1 half-shell of Marsala, and 1 half-shell of white wine, then stir again.
Transfer to a bain-marie that’s warm but not hot. Cook the eggs while whisking for 5-6 minutes until the temperature reaches 185°F. Don’t let the frothiness fool you: the cream must cook for at least 5 minutes, otherwise it will disassemble.
The zabaglione should have a soft and creamy consistency that’s not airy.