Coppa Sabauda, a delightful layered dessert from Piedmont, reflects the elegance and richness of the region’s culinary traditions. Named after the House of Savoy (Sabauda), this indulgent treat combines luscious zabaglione, whipped cream, and chocolate for a regal experience that is both light and decadent.

Perfect for special occasions or a sophisticated after-dinner treat, Coppa Sabauda showcases Piedmont’s flair for turning simple ingredients into a masterpiece.

A Dessert with Noble Roots

Piedmont, a region steeped in history and gastronomic excellence, is the birthplace of the House of Savoy. Coppa Sabauda is believed to honor the noble lineage and embodies the opulence associated with their royal courts. With its rich flavors and beautiful presentation, it’s a dessert that celebrates both tradition and indulgence.

Key Ingredients

Zabaglione: A creamy custard made from egg yolks, sugar, and sweet wine (typically Marsala).

Whipped Cream: Light and airy, balancing the richness of the zabaglione.

Chocolate Sauce: Adds depth and a hint of bitterness to the sweetness.

Savoiardi (Ladyfingers): Often used for layering and texture.

Hazelnuts (Optional): A nod to Piedmont’s famous hazelnut tradition.

    How to Make Coppa Sabauda

    Ingredients (Serves 4):

    4 egg yolks

    80g sugar

    100ml sweet Marsala wine

    200ml heavy cream, whipped

    100g dark chocolate, melted

    8 savoiardi biscuits (optional)

    Chopped hazelnuts for garnish (optional)

    Instructions:

    Prepare the Zabaglione

    In a heatproof bowl, whisk together egg yolks and sugar until pale and creamy. Place the bowl over a pot of simmering water (bain-marie), ensuring the bottom doesn’t touch the water. Gradually add the Marsala, whisking continuously until the mixture thickens and forms soft peaks. Let it cool.

    Layer the Dessert

    In individual glasses, create layers: start with a dollop of zabaglione, followed by a layer of whipped cream, and then a drizzle of melted chocolate. For added texture, include a layer of crumbled savoiardi biscuits.

    Chill and Serve

    Refrigerate for at least 2 hours. Before serving, garnish with chopped hazelnuts or a dusting of cocoa powder for extra flair.

      Tips for a Perfect Coppa Sabauda

      Use Fresh Ingredients: High-quality eggs, cream, and chocolate elevate the dish.

      Whisk Consistently: When making zabaglione, continuous whisking prevents curdling.

      Serve Chilled: This dessert is best enjoyed cold for a refreshing finish.

        Pairing Suggestions

        Coppa Sabauda pairs beautifully with a glass of Moscato d’Asti, a sweet and sparkling wine from Piedmont. For a non-alcoholic option, try a rich espresso to contrast the dessert’s sweetness.

        Shop for Authentic Ingredients

        At Bottega Italiana, find the finest ingredients for your Coppa Sabauda:

        Premium Marsala Wine for authentic zabaglione.

        Artisan Dark Chocolate for a velvety sauce.

        Traditional Savoiardi Biscuits to add texture and tradition.

        In Conclusion

        Coppa Sabauda is a dessert that brings the royal elegance of Piedmont to your table. With its harmonious blend of flavors and textures, it’s the perfect way to end any meal in true Italian style.

        Buon appetito!

        Photo by AnticoMu90, CC0, via Wikimedia Commons