Which country does the dessert Zabaglione originate from?

Zabaione (Italian pronunciation: Zabaglione) is an Italian dessert, or sometimes a beverage, made with egg yolks, sugar, and a sweet wine (usually Moscato d'Asti or Marsala wine). Some versions of the recipe incorporate spirits such as cognac.

The dessert version is a light custard, whipped to incorporate a large amount of air. Since the 1960s, in restaurants in areas of the United States with large Italian populations, zabaione is usually served with strawberries, blueberries, peaches, etc. in a champagne coupe. In France, it is called sabayon, while its Italian name is zabaione or zabaglione (or zabajone, an archaic spelling).

Though accounts vary, the Italian dessert dates as far back as the second half of the 15th century, when a recipe for Zabaglione appears in the manuscript collection at the Morgan Library Cuoco Napoletano In Tuscany, it is said that Zabaglione has been well known since the 16th century, and very popular to the court of Caterina de' Medici.