Jesse Williams in 'Hotel Costiera.' Virginia Bettoja/Prime Share on Facebook Share on X Share to Flipboard Send an Email Show additional share options Share on LinkedIn Share on Pinterest Share on Reddit Share on Tumblr Share on Whats App Print the Article Post a Comment Logo text The Italian dessert zabaglione is a deceptively easy thing. Egg yolks. Sugar. A small quantity of booze. It's whisked into a frothy custard. Then you can serve it with berries or a biscuit or something, but a good zabaglione should be simple, delicate and airy.