Zabaglione
A classic Italian dessert made with egg yolks, sugar, and sweet wine, whipped to a light and airy consistency.
5 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 4 large egg yolks
- 1/4 cup granulated sugar
- 1/3 cup sweet Marsala wine
- 1/2 teaspoon vanilla extract (optional)
- Fresh berries or biscotti for serving (optional)
Nutrition Facts
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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 the mixture becomes pale and slightly thickened.
Add Marsala wine: Gradually pour in the Marsala wine while continuously whisking to incorporate it fully into the egg mixture.
Cook the mixture: Place the bowl over the simmering water and whisk constantly. The mixture will gradually thicken and become frothy. This should take about 5-7 minutes.
Check consistency: The zabaglione is ready when it forms soft peaks and coats the back of a spoon. Be careful not to overcook, as it can curdle.
Serve immediately: Remove from heat and whisk in vanilla extract if using. Serve warm in glasses, optionally topped with fresh berries or paired with biscotti.
Chef's Tips
- Wine Substitute: If Marsala wine is unavailable, you can use other sweet wines like Madeira or a sweet sherry.
- Whisking Tip: Use a balloon whisk for the best aeration and texture.
- Serving Suggestion: Zabaglione can also be chilled and served cold, though it’s traditionally enjoyed warm.
- Avoid Overheating: Keep the heat low to prevent scrambling the eggs.
- Flavor Variations: Add a pinch of cinnamon or citrus zest for extra flavor.
