Zabaglione: Italian Marsala Custard

Pro tips

• Use a water bath (bain-marie) set to medium heat—water should barely simmer. If too hot, eggs will scramble; too cool, they won't aerate properly.
• Whisk continuously and vigorously for 8–10 minutes. The mixture should pale significantly and increase in volume—this is where the signature light texture comes from.
• Use room-temperature egg yolks; cold yolks take longer to emulsify and aerate.
• Serve immediately over fresh berries, with biscotti, or layered in glasses. Zabaglione deflates gradually as it cools.

Substitutions

• Marsala wine → Moscato, Sauternes, or sweet sherry (1:1 ratio)
• Granulated sugar → superfine sugar (whisks faster and creates finer texture)

Storage & make-ahead

Zabaglione is best enjoyed fresh. Refrigerate covered for up to 4 hours, though it will gradually lose volume and airiness; do not freeze.

Equipment

double boiler or heatproof bowl + saucepan (for water bath) · whisk (hand or electric mixer)

Can you make zabaglione without Marsala wine?

Yes. Moscato, Sauternes, sweet sherry, or even dessert wine work as substitutes. Use the same 2 tbsp measure for consistency.

Is zabaglione safe to eat with raw eggs?

Traditional zabaglione uses raw or gently heated eggs. Use pasteurized eggs if concerned about food safety. Whisking over a water bath briefly warms the mixture but does not fully cook it.

What is the difference between zabaglione and sabayon?

Zabaglione and sabayon are the same dessert—Italian and French names, respectively. Both refer to an aerated custard made with eggs, sugar, and wine or liqueur.

Can zabaglione be made ahead?

Zabaglione is best served immediately after whisking to preserve its airy texture. It can be refrigerated for a few hours but will gradually deflate.

How do you know when zabaglione is done whisking?

The mixture is ready when it reaches 160°F (71°C) on a thermometer, turns pale yellow, triples in volume, and forms ribbons when the whisk is lifted.