Zabaglione is a traditional Italian dessert custard made by whisking egg yolks and sugar with Marsala wine over a water bath until thick, frothy, and silky. It comes together in minutes and serves warm or slightly cooled, typically topped with fresh berries.
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Bring 1-inch of water to a boil in a 4-quart saucepan set over high heat.
Add the egg yolks and sugar to a large glass bowl. Using an electric hand mixer on the highest speed, beat the eggs and sugar until the mixture is thick, pale yellow, and the sugar is completely dissolved, 4 to 5 minutes. Decrease the mixer speed to low and add the Marsala and salt.
Decrease the heat to maintain a simmer and put the bowl atop the saucepan with the boiling water, making sure the bottom of the bowl is not touching the water. Beat the mixture on medium speed, until it is thick, frothy, holds a ribbon, and the temperature reaches 145 to 150 degrees F, on an instant-read thermometer.
Spoon the warm mixture into custard cups or serving glasses and serve immediately or allow to cool slightly. Serve with fresh berries, if desired.
Zabaglione is best served immediately while warm and frothy; it does not keep well due to deflation and should not be refrigerated.
glass bowl · 4-quart saucepan · electric hand mixer · instant-read thermometer · custard cups or serving glasses
The mixture should reach 145 to 150 degrees F on an instant-read thermometer to safely pasteurize the eggs while maintaining a creamy texture.
Zabaglione is best served immediately while warm and frothy, though it can cool slightly. It does not store well as it will deflate; make it just before serving.
Fresh berries are the classic pairing, but zabaglione also works as a topping for sponge cake, biscotti, or fresh fruit.
The water bath provides gentle, indirect heat that allows the eggs to cook evenly while whisking, preventing scrambling and creating a smooth, creamy texture.
Marsala is traditional, but other fortified wines like sherry or madeira work. Reduce the quantity if using a very dry wine to maintain sweetness.
