Zabaglione

Pro tips

• Use room-temperature egg yolks—they whisk faster and incorporate air more easily than cold ones.
• Whisk constantly over the double boiler to prevent the eggs from scrambling; the mixture should reach 160°F for food safety.
• Watch for a pale, thick, mousse-like texture; this signals the zabaglione is ready and aerated properly.
• Serve immediately while still warm for the most luxurious texture; it will thicken as it cools.

Substitutions

• Dry Marsala wine → Moscato d'Asti or dry sherry (use same quantity; adjust sweetness if needed)
• Granulated sugar → honey or agave nectar (reduce to 3 tablespoons as these are sweeter)

Storage & make-ahead

Zabaglione is best served fresh and warm. Refrigerate leftovers for up to 2 days, covered; gently whisk before serving to restore texture.

Equipment

double boiler or heatproof bowl over simmering water · whisk (balloon whisk recommended for maximum aeration) · instant-read thermometer (optional but recommended)