Zabaglione is a classic Italian custard made by whisking egg yolks, Marsala wine, and sugar over a double boiler until thick and airy, then served over fresh berries. Its light, creamy texture and wine-forward flavor make it an elegant dessert that comes together in under 15 minutes.
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Using a double boiler or a large bowl placed over a pot of boiling water, whisk together egg yolks, Marsala and sugar. Continue whisking for approximately 8 minutes, or until mixture triples in volume and thickens to the ribbon stage (the point at which it hangs on a spoon that is dipped into it).
Serve over berries.
Zabaglione is best served fresh and warm. If chilled, store covered for up to 4 hours; gently whip before serving to restore volume.
double boiler or heat-safe bowl and pot · whisk
Whisk for approximately 8 minutes until the mixture triples in volume and reaches ribbon stage—when a spoon dipped in and lifted out allows the mixture to hang from it in a ribbon-like stream before falling back into the bowl.
Zabaglione is traditionally served over fresh seasonal berries or fruit. It can also be served chilled as a standalone dessert or layered in parfaits.
Zabaglione is best served fresh and warm, but can be chilled and served cold within a few hours. The texture may deflate slightly when chilled, so whip gently before serving if needed.
Use dry Marsala wine (Marsala Secco) rather than sweet varieties for this recipe. It provides the intended flavor balance with the sweetness from the sugar.
The eggs in zabaglione are heated over a double boiler for approximately 8 minutes, which pasteurizes them to a safe temperature. Use fresh, high-quality eggs from a reliable source.
