Zabaglione is a classic Italian pastry cream made by whisking egg yolks and sugar over gentle heat with Vin Santo wine until it reaches 180°F and becomes thick and airy. The key to success is careful temperature control and constant whisking to achieve a stable foam without curdling.
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To prepare the egg cream , first place ice in a bowl and put it in the freezer so it is ready when needed. Then pour the Vin Santo wine into a saucepan 1 , add half the sugar 2 and heat it just until it melts 3 . Do not heat the wine too much, otherwise the alcohol will evaporate; we recommend not to exceed 95° F (35° C).
Place the egg yolks in a bowl, and whisk in the remaining sugar 4 ; continue whisking until you obtain a homogeneous mixture 5 then add a ladle of hot liqueur 6 to dilute the mixture.
Quickly add the remaining part of wine while whisking 7 and cook everything in a bain-marie 8 , while continuing to whisk 9 . You will gradually notice a thickening of the cream, and the foam will tend to disappear.
Beat continuously until the volume has increased and the temperature has reached 180° F (83° C) 10 . If you don't have a kitchen thermometer, you will know that the egg cream is ready when the whisk leaves furrows and lines form. By lifting the whisk the egg cream will remain inside 11 . Take the bowl with ice from the freezer and place another one on top 12 .
Pour the egg cream inside 13 and stir with a spatula gently for a couple of minutes 14 ; it will cool quickly, the air will remain inside but that annoying film will not form. The egg cream is ready 15 to be served.
Serve zabaglione fresh, or cool and refrigerate for up to 1 day in an airtight container; do not freeze.
bain-marie (heatproof bowl + saucepan of simmering water) · kitchen thermometer (to reach 180°F/83°C accurately) · whisk
Heat the mixture to 180°F (83°C) while whisking continuously. The cream is ready when the whisk leaves furrows and lines form on the surface.
Vin Santo is traditional, but dry Marsala wine or Marsala cream are close substitutes. Avoid exceeding 95°F (35°C) when heating any fortified wine to preserve alcohol content.
Temper the egg yolks by whisking in hot wine gradually, and use a bain-marie to cook gently. Keep whisking constantly and monitor temperature to avoid exceeding 180°F.
Zabaglione is best served fresh but can be cooled in an ice bath and refrigerated for up to 1 day. Do not freeze, as the foam structure will collapse.
Cooling in an ice bath while stirring gently prevents film formation by keeping the surface agitated as it sets.
