Zabaglione is a traditional Italian dessert of egg yolks, caster sugar, and Marsala wine whisked over a bain-marie until thick, creamy, and airy. Served warm or cold, it pairs beautifully with cookies, chocolate, and cream.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Boil some water in a pot (1/4 full of water), this will be used for the bain-marie cooking.
Separate the egg whites from the yolks and place the yolks in a metal bowl.
Add the caster sugar and marsala to the yolks and place the bowl suspended in the saucepan, (it is very important that the bottom of the bowl does not touch the water underneath, which should only quiver and not boil)
Start beating the ingredients constantly with with a whisk until you obtain a consistent and airy froth.
Work well, with regular but not very fast movements and speed up only when the zabaglione begins to become more consistent (it will take about 15 minutes).
When you have obtained a clear, creamy and frothy mixture, remove the bowl from the pan and serve your zabaglione still hot!
The zabaglione is ready.
Present it in a glass or cup, you can serve it with cookies such as cat's tongues or ladyfingers; serve it sprinkling the surface with dark chocolate curls, or with cream with a sprinkling of cinnamon.
Serve fresh and warm. If refrigerated, zabaglione may separate slightly; gently whisk to restore texture before serving.
metal bowl · whisk · saucepan
Zabaglione is best served fresh and warm, within 1–2 hours of making it. If chilled, it may separate slightly; gently re-whisk to restore texture.
If the bowl sits directly in boiling water, the eggs may scramble and curdle. The water should only quiver gently, and the bowl must remain suspended above it.
Marsala is traditional and adds subtle sweetness and flavor. Dry sherry or sweet white wine can substitute, but the taste will differ noticeably.
Expect 12–15 minutes of constant whisking. Start with regular, steady speed and increase pace as the mixture thickens and becomes more stable.
Zabaglione is cooked gently over a bain-marie; eggs reach approximately 70–80°C (158–176°F), which is sufficient to pasteurize them if held at that temperature.
