Zabaione is a classic Italian custard made by whisking egg yolks and sugar over simmering water until thick and foamy, then topped with macerated blueberries and limoncello. This version comes together in just 15 minutes with minimal ingredients.
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Mix blueberries with 1 tablespoons sugar; set aside until ready to serve.
In a glass bowl, combine yolks and the remaining 3 tablespoons sugar; whisk well until smooth and no longer grainy.
Add limoncello and salt; whisk until foamy, about 2 minutes.
In a pot, bring water to a simmer. Lower the heat to medium-low and place bowl making sure the bottom doesn’t touch the water. Whisk constantly until it thickens, about 8 to 10 minutes, lifting the bowl once in awhile.
Spoon the macerated blueberries in two dessert dishes and set aside.
Remove from the heat and spoon the custard over the berries, topped with lemon zest and garnished with a mint leaf.
Serve zabaione warm immediately after cooking. Cooled custard can be refrigerated for up to 2 days; gently re-whisk and serve chilled or rewarm over a double boiler.
double boiler or glass bowl + pot · whisk
Zabaione is an Italian dessert custard made by whisking egg yolks, sugar, and often wine or liqueur over gentle heat until it becomes thick and airy. It's typically served warm over fruit.
Yes. Use dry white wine, marsala, or sweet sherry as a 1:1 substitute. You can also omit the alcohol and add an extra teaspoon of lemon zest for flavor.
Whisk constantly for 8 to 10 minutes over the simmering water bath until it thickens noticeably and becomes foamy. It should reach 160°F for food safety when using raw eggs.
No. This recipe uses a double boiler method to heat the egg yolks to a safe temperature (160°F internal). Never skip the heating step.
Zabaione is best served immediately while warm and foamy. If made ahead, refrigerate in an airtight container for up to 2 days and re-whisk gently before serving.
