Zabaglione is a silky Italian custard-style dessert made by whisking egg yolks, caster sugar and sweet Marsala or Moscato d'Asti over gentle heat until light and fluffy. It's simple enough for weeknight cooking yet elegant enough to impress dinner guests.
Delivery in as fast as one hour.*
Prices vary by store
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Zabaglione is best served immediately while warm. Chilled leftover may be gently folded with whipped cream and served within 24 hours.
double boiler or heatproof bowl + pot · whisk
Yes. Moscato d'Asti works equally well as stated in the recipe. Other sweet wines like sweet sherry or Madeira can substitute, though flavour will differ slightly.
No. The recipe requires whisking egg yolks over gentle heat (usually in a double boiler), which raises the temperature enough to pasteurise the eggs and make them safe to eat.
Whisk until the mixture reaches pale, fluffy ribbons and reaches 160°F (71°C) internal temperature. It should triple in volume and hold soft peaks.
Zabaglione is best served immediately while warm and airy. If made ahead, cover and chill, then gently fold in whipped cream before serving to restore texture.
This recipe (4 egg yolks, 4 tbsp sugar, 4 eggshell measures wine) yields approximately 4 small dessert portions.
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