In 1563, Emanuele Filiberto I transferred the capital of the Kingdom of Savoy from Chambèry to Torino, bringing to the city some personnel from Spain. Pasquale Baylon was among the people who accompanied the Duke. He was a religious and mystical Spaniard, who was hosted in the church of San Tommaso.
While working in the kitchen and failing to properly whisk the eggs with sugar, he added some sweet wine. So legend has it that the zabaglione cream was born. According to the story, from that time, in the confessional, the friar advised women who felt neglected by her husbands to prepare the zabaglione cream to revive the relationship with their spouses.
Whether this story is true or not, it is certain that in 1690 Pasquale Baylon was canonised and the cream took the name of San Baylon, hence "Sambajon", zabaglione.
