New Recipe: Sbrisolona with Marsala Zabaglione –

Sbrisolona with Marsala Zabaglione

Courtesy Massimo Bottura

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At Casa Maria Luigia, our 12-room guest house in the Emilian countryside, we host people from all over the world. To make them feel at home, we serve a full Emilian breakfast with classic recipes from my childhood. One of these treats is a sweet and savory almond cookie called sbrisolona, originally from Mantova, that my mother made often. We top it with a creamy zabaglione, made the old-fashioned way by hand whipping sugar, egg yolks and a splash of marsala wine. The combination of sweet and savory dates back to the Renaissance and yet is still one of the flavor profiles of the Emilian table. I add a drop of Villa Manodori balsamic vinegar from Modena on top. This is the perfect expression of the rich and unforgettable flavors of the Emilian countryside.

Swap option: if you want to make a kid version, you can substitute the Marsala wine with a splash of lemon juice.


  • Sbrisolona

    • 10 tablespoons butter, cold and cubed
    • 1/2 teaspoon salt
    • 2 cups toasted almonds, roughly chopped
    • 2½ cups “00” flour
    • 2/3 cups corn flour
    • 2 egg yolks
    • 1 whole egg
  • Marsala Zabaglione

    • 8 egg yolks
    • 1/2 cup Marsala wine
    • 1/2 cup sugar


For the sbrisolona:

1. Mix all dry ingredients in a standing mixer and add cold butter cubes. Mix until the mixture resembles sand and is well blended.

2. Add the egg and egg yolks and continue mixing for a few seconds.

3. Let batter rest in fridge for at least 30 minutes.

4. Preheat oven to 325 F.

5. Bake in a 8-inch round or square tin for 15-20 minutes.

For the Marsala zabaglione:

1. Mix together all three ingredients in a bowl set over a double boiler set at low heat.

2. Whisk until the zabaglione ribbons and becomes opaque, about five minutes.

3. Remove from heat and continue to whisk for about a minute to cool the zabaglione down slightly.

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Massimo Bottura makes sbrisolona with marsala zabaglione

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