Zabaglione

Name: Zabaglione: Italian Egg Custard Dessert
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 5 Organic farm fresh eggs; 70 grams White sugar (2.5oz ); 90 ml Marsala (3oz. or a sweet wine/limoncello/amaretto/prosecco etc); Water (amount depends on size of your pot)

Zabaglione is a traditional Italian custard made by whisking egg yolks, sugar, and Marsala wine over a water bath until light, fluffy, and warm. It's a versatile dessert that can be served immediately as a warm sauce or chilled as a standalone treat.

🌍Italian 🏷️Chilled italian dessert 🏷️Egg custard 🏷️Foamy 🏷️Light

Total

15 min

Servings

2

Difficulty

Medium

Est. Cost

$11–$18

Recipe Source

View original recipe

From Vincenzosplate · by Vincenzo's Plate

Ingredients

5 Organic farm fresh eggs
70 grams White sugar (2.5oz )
90 ml Marsala (3oz. or a sweet wine/limoncello/amaretto/prosecco etc)
Water (amount depends on size of your pot)

4 Ingredients

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Instructions

1
Zabaione is all about fresh, organic, farm eggs – if you do not have them, it is not worth making this recipe!
2
Separate the egg yolk from the whites using two bowls.
3
Put water into the pot until it is approx. ¾ full – test whether there is enough (or too much) water by placing a bowl on top (pyrex/glass/stainless steel) and making sure that the bottom of it lightly touches the water.
4
Remove the bowl, place the egg yolks inside it and whisk well for around 5 minutes while you wait for the water to boil.
5
Add sugar to the egg yolk, a small amount at a time, whisking as you go until you have added it all in and the yolk is creamy – be sure to use your arm muscle!
6
Once the water boils, place the bowl on top of the pot, leaving it just resting on the water (not immersed).
7
Stir the egg mixture while it is resting on the water and add marsala, one half at a time and continue to whisk well.
8
Once it becomes a thick, cream-like consistency, check the temperature of the zabaione aiming for it to reach 82°C/180°F.
9
E ora si mangia, Vincenzo’s Plate….Enjoy!

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Tips & Notes

Pro tips

Whisk constantly over the water bath—any pause risks curdling. The motion incorporates air and prevents the eggs from scrambling.
Use a water bath (bain-marie), not direct heat. The bowl should be warm but not touching boiling water; aim for 160–170°F water temperature.
Zabaglione is ready when pale, thick, and ribbons form when the whisk is lifted—this takes 8–10 minutes of steady whisking.
Serve immediately while warm for the best texture, or chill and whisk gently before serving. It naturally deflates when chilled.

Substitutions

Marsala wine → Prosecco, limoncello, amaretto, or sweet sherry (adjust sweetness to taste)
Organic farm fresh eggs → pasteurized eggs (if concerned about food safety)

Storage & make-ahead

Chill zabaglione in an airtight container for up to 2 days. Reheat gently over a water bath while whisking, or serve chilled. It will deflate slightly when refrigerated.

Equipment

water bath (bain-marie) setup with a heatproof bowl · whisk (balloon whisk preferred)

Common Questions

What temperature should zabaglione reach?

Whisk continuously over a water bath until the mixture reaches 160°F (71°C) to safely pasteurize the eggs, about 8–10 minutes. It should be thick, pale, and ribbon-like when lifted with a whisk.

Can I make zabaglione without Marsala?

Yes. Substitute with sweet wine, limoncello, amaretto, prosecco, or even a sweet dessert wine. Adjust sweetness as needed since some substitutes vary in sugar content.

How do I prevent zabaglione from curdling?

Keep the water bath temperature moderate (not boiling) and whisk constantly. If the mixture gets too hot, remove from heat immediately and whisk off the heat to cool it slightly.

Can zabaglione be made ahead?

Yes. Chill it in the refrigerator for up to 2 days. Serve cold or reheat gently over a water bath, whisking occasionally, until warm again.

Is zabaglione safe to eat with raw eggs?

Traditional zabaglione is heated to 160°F to pasteurize the eggs, making it safe. Use fresh, high-quality eggs and maintain proper temperature throughout whisking.