Authentic Italian Zabaglione
A classic Italian dessert made with egg yolks, sugar, and sweet wine, whipped to a light custard.
5 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 4 large egg yolks
- 1/4 cup granulated sugar
- 1/2 cup Marsala wine (or sweet wine of choice)
- 1/2 teaspoon vanilla extract (optional)
- Fresh berries for garnish (optional)
Nutrition Facts
Share this Recipe
Instructions
Prepare a double boiler: Fill a saucepan with about 2 inches of water and bring it to a simmer. Place a heatproof bowl on top, ensuring it doesn’t touch the water.
Whisk egg yolks and sugar: In the heatproof bowl, whisk the egg yolks and sugar together until pale and slightly thickened, about 2 minutes.
Add Marsala wine: Gradually pour in the Marsala wine while continuously whisking to combine it smoothly with the egg mixture.
Cook over simmering water: Place the bowl over the simmering water and whisk vigorously for 5-7 minutes until the mixture becomes thick, creamy, and doubles in volume.
Check consistency: Lift the whisk; the zabaglione should form soft peaks and hold its shape briefly before dissolving back into the mixture.
Serve immediately: Remove from heat, stir in vanilla extract if using, and divide into serving glasses. Garnish with fresh berries if desired.
Chef's Tips
- Wine Substitute: If Marsala wine is unavailable, use another sweet wine like Madeira or a dessert wine.
- Whisking Tip: Constant whisking is key to prevent the eggs from scrambling and to achieve a smooth, airy texture.
- Serving Suggestion: Zabaglione is best served warm but can also be chilled for a firmer texture.
- Flavor Variations: Add a pinch of cinnamon or citrus zest for extra aroma.
- Storage: Consume immediately for the best texture, as it may deflate if stored.
