‘CAT TONGUES’ & ZABAJONE
The Ultimate Sweet Treat from Italian Nonnas
“Cat Tongues,” or Lingue di Gatto, are delicate, buttery cookies shaped like slender ovals resembling the cats tongues. These crispy Italian treats are often paired with creamy zabajone, a classic dessert sauce made with Marsala wine, resulting in a heavenly combination of textures and flavors.
Light and crispy, the cookies are a favorite for kids and adults alike, and the nostalgic zabajone adds a touch of indulgent warmth, making it a perfect dessert to serve for any occasion. On their own they are incredibly versatile - they can be served with tea or coffee, used to scoop up creamy desserts like gelato or mousse, or simply enjoyed as biscuits.
When paired with zabajone, they become a comforting and elegant dessert that feels like a warm hug from Nonna’s kitchen!
This dessert is simple to prepare, making it a great choice for a quick yet impressive treat. It’s perfect for family gatherings, special dinners, or even as an easy after-school snack for kids. For an extra festive twist, you can drizzle the cookies with melted chocolate or sprinkle them with powdered sugar.
‘Lingue di Gatto’ and zabajone are indulgent treats, and although they do offer some nutritional benefits - being a source of energy, proteins, iron, and antioxidants, they are best enjoyed in moderation as part of a balanced diet.
For more baked goods have a look at our Nonna’s Bundt Cake, Italian Fruit Cake and Nonna’s Focaccia.
A little history
‘Lingue di Gatto’ originated in Paris in 1920s, where their delicate texture and simple preparation made them a popular treat in traditional bakeries and soon after all over Europe. Their name playfully refers to their unique shape, and they’ve become a staple in Italian desserts for their versatility and lightness.
Zabajone, on the other hand, is a much older Italian dessert with roots tracing back to the 16th century. Believed to have originated in the northern regions of Italy, particularly Piedmont, it was initially enjoyed as a warm, frothy drink before evolving into the creamy dessert sauce we know today.
The pairing of Lingue di Gatto with Zabajone reflects Italy’s love of combining simplicity with elegance, creating a treat that’s both nostalgic and sophisticated.
INGREDIENTS👇🏻
For the zabajone:
• 3 egg yolks
• 45g | 1.6oz sugar
• 30g | 01.1oz marsala wine
For the ‘cat tongues’:
• 3 egg whites
• 1 vanilla pod
• 100g | 3.5oz butter
• 100g | 3.5oz icing sugar
• 35g | 1.2oz corn starch
• 100g | 3.5oz plain flour
• a pinch of sea salt
The recipe step by step
For the zabajone:
Separate the yolks from the whites and set the whites aside
Add sugar to the yolks and whisk until silky smooth
Incorporate the Marsala wine thoroughly before moving the mix on the bain-marie [remember to bring the water to a boil before moving the mix on the bain-marie!]
Whisk consistently until pasteurised – when thermometer reaches a temperature of 75°C | 167°F
Remove from the heat and whisk until the zabajone has cooled down
For the ‘cat tongues’:
Open the vanilla pod and scrape out all the seeds to add them to the butter, but only when this has reached room temperature
Add the icing sugar and a pinch of salt and mix with a fork until you get a smooth paste
Add the egg whites little by little, incorporating them by whisking with a fork
Add the corn starch first and then the plain flour, making sure to incorporate them slowly to avoid lumps, until you get a ribbon like consistency
Fill a piping bag with the batter and rest it in the fridge for 10 minutes
When ready, stick the parchment paper on the baking tray by adding a hint of batter under each corner
Pipe on the parchment short lines of batter (about 5-6 cm | 2 inches) in diagonal lines and distant from each other about 5-6 cm | 2 inches each way
Bake for 8-9 minutes on 180°C | 356°F with the fan on
Let the cookies cool down slightly before serving them with their delicious zabajone dip… and enjoy! 😋
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