Easy Zabaglione Recipe (Italian Custard) | CookOS

Easy Zabaglione

Name: Easy Zabaglione Recipe (Italian Custard)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 large egg yolks; 2/3 cup granulated sugar; 18 tablespoons Marsala wine; 1/4 teaspoon vanilla extract (optional)

Easy zabaglione is a light, creamy Italian custard made by whisking egg yolks with sugar and Marsala wine over gentle heat. This foolproof recipe yields silky results perfect for beginners.

🌍Italian 🏷️Easy zabaglione recipe 🏷️Italian zabaglione 🏷️Zabaglione dessert 🏷️Marsala zabaglione Egg yolk dessert

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🏷️Zabaglione custard

Total

20 min

Servings

Difficulty

Easy

Est. Cost

$11–$18

Recipe Source

View original recipe

From Eateveryslice · by Roberto

Ingredients

6 large egg yolks
2/3 cup granulated sugar
18 tablespoons Marsala wine
1/4 teaspoon vanilla extract (optional)optional

4 Ingredients

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Instructions

1
Begin by filling a saucepan with water, making sure it doesn’t touch the bottom of the bowl when placed on top. Bring the water to a simmer. This double boiler method prevents the eggs from scrambling while cooking.
2
In a heatproof bowl, whisk together the 6 egg yolks and 2/3 cup of granulated sugar until the mixture becomes pale and slightly thickened.
3
Add the Marsala wine (or Moscato d'Asti) to the egg and sugar mixture. Whisk until well combined.
4
Place the bowl over the saucepan with simmering water, ensuring the bowl doesn’t touch the water. Continuously whisk the mixture while it heats.
5
When the zabaglione has tripled in volume and becomes light and creamy, remove it from the heat.
6
Serve the zabaglione warm over fresh berries, poached pears, or a slice of cake. Alternatively, let it cool and refrigerate to serve chilled.

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Tips & Notes

Pro tips

Use a double boiler or heatproof bowl over simmering water to prevent scrambling; do not let the bowl touch the water.
Whisk constantly and vigorously for 10–15 minutes—this incorporates air and creates the signature silky texture.
Stop heating immediately when the custard reaches 160°F (71°C) and forms ribbons; overcooking will thin it out.
Serve warm or chilled within 2 hours of making, or transfer to a bowl over ice to cool quickly and stop the cooking.

Substitutions

Marsala wine → sweet sherry, Moscato, or Madeira (same volume, same acidity profile)
Granulated sugar → caster sugar (slightly faster dissolving, no difference in flavor)
Vanilla extract → omit entirely (traditional Italian zabaglione uses none)

Storage & make-ahead

Refrigerate covered for up to 2 days; do not freeze. Serve chilled or bring to room temperature before serving.

Equipment

double boiler or heatproof bowl + saucepan · instant-read thermometer

Common Questions

Can I make zabaglione without Marsala wine?

Yes. Substitute with sweet white wine, Moscato, or even dessert sherry. Use the same amount and whisk over heat as directed.

How do I know when zabaglione is done?

The custard is ready when it reaches 160°F (71°C) on a thermometer and forms thick ribbons when the whisk is lifted. It should double in volume and become pale.