Zabaglione is a delicate Italian foamed custard made by whisking egg yolks, sugar, and Marsala wine over gentle heat until it reaches 165°F and forms a thick, airy foam. Served warm or chilled with fresh berries, it's an elegant, authentic dessert rooted in Renaissance Italian culinary tradition.
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Combine the egg yolks, sugar, and Marsala in a bowl. Whip together, using a hand-held balloon whisk, until thoroughly blended. Place the bowl over a pot of simmering water and heat, whisking constantly, until the mixture is thick, foamy and has reached 165 degrees F.
Cool slightly and serve immediately or transfer the zabaglione to a container. Cover with plastic wrap placed directly on the surface to prevent a skin from forming. Zabaglione may be served warm or at room temperature.
Serving Size: 1/2 cup zabaglione with 2/3 cup berries.
Store covered with plastic wrap directly on the surface in the refrigerator for up to 2 days. Serve at room temperature or gently warm over simmering water if reheating.
hand-held balloon whisk · instant-read thermometer · heatproof bowl · pot for simmering water
Whisk the mixture constantly over simmering water until it reaches 165°F, which ensures food safety while creating the proper thick, foamy texture.
Yes. Cool the zabaglione and transfer to a container, then cover with plastic wrap placed directly on the surface to prevent a skin from forming. Serve warm or at room temperature.
Zabaglione is the Italian version made with Marsala wine; sabayon is the French equivalent made with Champagne or dry white wine. The technique and structure are identical.
Yes. Whip 6 fl oz of heavy cream to medium peaks and fold it into cooled zabaglione for a lighter, mousse-like texture.
Blueberries and quartered strawberries are traditional, but you can mix berries as desired. Use about 2/3 cup berries per 1/2 cup zabaglione.
